15-Min Veggie Egg White Omelette
Fluffy egg white omelette stuffed with sautéed peppers, spinach, and mushrooms. Ready in minutes for a high-protein, low-calorie breakfast that actually tastes good.
- Total time
- 15 min
- Servings
- 1
- Calories
- 178
- Protein
- 18g
Ingredients
- ½ medium bell pepper (red or yellow), diced
- 1 cup fresh mushrooms, sliced thin
- 1 cup fresh spinach
- 3 large egg whites
- ¼ cup shredded cheddar or feta cheese
- 1 tbsp olive oil
Instructions
- 1
Heat oil in a 10-inch nonstick skillet over medium-high until shimmering, about 60 seconds.
- 2
Add diced pepper and mushrooms. Sauté, stirring occasionally, until softened and lightly browned, 4 minutes.
- 3
Push veggies to the side. Add spinach to the empty space and stir until wilted, about 30 seconds.
- 4
Pour egg whites over the veggies. Gently push cooked egg toward center with a spatula, tilting the pan so uncooked egg flows to the edges, 2 minutes.
- 5
Sprinkle cheese over one half when the top still has a slight jiggle but edges are set.
- 6
Fold omelette in half and slide onto a plate. Season with salt and pepper. Serve immediately.
Tools you’ll need
- 10-inch nonstick skillet
- spatula
- knife and cutting board
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