Egg White Omelette Recipe
This Egg White Omelette is a light, protein-packed breakfast made with fluffy egg whites, fresh vegetables, and a sprinkle of cheese. It's quick to prepare, low in calories, and a healthy option for busy mornings or a simple nutritious meal.
Equipment
- Non-stick skillet
- Mixing bowl
- Whisk
- Spatula
- Cutting Board
- Chef's knife
Ingredients
- 4 large egg whites
- 1 teaspoon olive oil or cooking spray
- 1/4 cup chopped mushrooms
- 1/4 cup diced bell pepper
- 2 tablespoons chopped onion
- 1/4 cup chopped spinach
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh chives or parsley
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add the mushrooms, bell pepper, and onion, then cook until the vegetables soften and become lightly golden.
- Add the spinach and cook for another minute until wilted. Remove the vegetables from the skillet and set aside.
- Whisk the egg whites with salt, black pepper, and garlic powder until slightly frothy. Pour the egg whites into the warm skillet and allow them to cook gently.
- As the edges begin to set, lift them slightly with a spatula to let the uncooked egg whites flow underneath. Continue cooking until the omelette is mostly set.
- Add the cooked vegetables and Parmesan cheese over one side of the omelette. Fold it gently in half and cook for another 30 seconds until the cheese melts.
- Transfer the omelette to a plate, garnish with fresh herbs, and serve warm.
