Breakfast, Main
Egg White Omelette
This easy Egg White Omelette is fluffy, flavorful and packed with veggies. Made with no yolk, this recipe is the perfect high protein low calorie breakfast - low in fat but rich in flavor!
5 minTotal
1serving
Balanced
136
kcal
- ½ cup (120 ml) egg whites approximately 4 large egg whites
- ½ cup baby spinach chopped
- ¼ cup cherry tomatoes halved
- 2 tsp olive oil
- salt and pepper to taste
Optional ingredients
- 1 tbsp Parmesan cheese or shredded cheese
- extra vegetables such as onion, bell pepper or mushrooms
- bacon or chopped ham
- Heat a non-stick skillet over medium heat, then add half of the olive oil or a light mist of cooking spray.
- Chop the spinach and cut the tomatoes into halves, then add to the skillet. Sauté for 1-2 minutes, or until spinach is wilted.
- In a medium bowl, combine the egg whites with sautéed vegetables, salt, and pepper. Lightly beat with a fork or whisk until the mixture becomes slightly foamy. For added flavor, you can mix in other ingredients like cheese or cooked bacon.
- Return the skillet to medium heat and add the remaining olive oil to grease the surface. Once heated, pour in the egg white mixture, tilting the pan to spread it evenly.
- Cook on low heat for 3-5 minutes or until the egg whites have set. Use a spatula to gently fold the omelette in half.
- Season with more salt and pepper to taste, then serve immediately.
136
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.
- To store. Let the omelette cool to room temperature, then refrigerate in an airtight container for up to 3 days.
- To freeze. For a longer storage, pack leftovers in zipper bags or an airtight container and freeze for up to 2 months.
- To reheat. Thaw if frozen, then reheat in a skillet or microwave until warmed through.