Veggie Egg White Omelette with Side Salad

Ingredients

• ½ medium bell pepper (any color), diced
• 1 cup mushrooms, sliced
• ¼ medium yellow onion, diced
• 5 large egg whites
• 2 cups mixed greens
• ½ whole lemon (juiced)

Instructions

1. 1

   Heat 1 tbsp olive oil in a 10-inch nonstick skillet over medium-high heat until shimmering, about 1 minute.

2. 2

   Add diced onion and cook for 2 minutes, stirring occasionally, until softened and fragrant.

3. 3

   Stir in bell pepper and mushrooms, cook 3 minutes until the mushrooms release their water and edges begin to brown.

4. 4

   Whisk egg whites with salt and pepper, pour into the skillet, and tilt to spread evenly. Cook 3-4 minutes until edges set but center still jiggles slightly.

5. 5

   Slide omelette onto a plate. Toss mixed greens with lemon juice, olive oil, salt, and pepper in a small bowl.

6. 6

   Serve omelette with side salad immediately.

Tools you’ll need

• 10-inch nonstick skillet
• whisk
• wooden spoon or spatula
• small mixing bowl
• cutting board and knife

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