Fluffy Veggie Egg White Omelette
Airy, protein-packed omelette loaded with sautéed vegetables and folded into a golden-brown roll. Ready in 10 minutes — the perfect make-ahead breakfast.
- Total time
- 10 min
- Servings
- 1
- Calories
- 215
- Protein
- 20g
Ingredients
- 4 large egg whites
- ½ cup bell peppers (red or yellow), diced
- ½ cup mushrooms, diced
- 1 cup spinach, chopped
- ¼ cup cheddar cheese, shredded
- 1 tbsp butter
Instructions
- 1
Whisk egg whites in a bowl until foamy, about 1 minute.
- 2
Heat butter in an 8-inch nonstick skillet over medium-high until it foams.
- 3
Add peppers and mushrooms. Cook, stirring, until tender, about 3 minutes.
- 4
Add spinach and stir until wilted, about 30 seconds. Scrape into a bowl.
- 5
Pour egg whites into the same skillet. Let sit undisturbed for 90 seconds until edges begin to set.
- 6
Push cooked edges toward center, tilting pan so uncooked egg flows to edges, about 60 seconds.
- 7
Scatter cooked vegetables and cheese over half the omelette.
- 8
Fold omelette in half. Slide onto a plate and serve immediately.
Tools you’ll need
- 8-inch nonstick skillet
- bowl
- whisk
- spatula
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