Veggie Egg White Omelette with Tomatoes & Toast
Light, fluffy egg white omelette loaded with grilled tomatoes and sautéed veggies, served with buttered toast and a ketchup dip. Ready in under 15 minutes for a protein-packed breakfast.
- Total time
- 12 min
- Servings
- 1
- Calories
- 220
- Protein
- 18g
Ingredients
- 4 large egg whites
- 6 whole cherry tomatoes
- 1 cup, packed spinach
- ½ medium, diced bell pepper
- 2 slices bread
- 2 tbsp ketchup
Instructions
- 1
Heat a 10-inch nonstick skillet over medium. Add 1 tbsp butter and swirl until foaming.
- 2
Add diced bell pepper and sauté 2 minutes until edges soften. Add spinach and stir until wilted, ~60 seconds.
- 3
Push veggies to the side. Pour egg whites into the cleared space. Let sit 30 seconds, then gently push cooked edges toward center.
- 4
While omelette sets, halve cherry tomatoes and arrange on a small oven-safe plate. Broil 2–3 minutes until blistered.
- 5
Toast bread until golden. When omelette surface is mostly set but still glistens, fold in half and slide onto a plate.
- 6
Arrange grilled tomatoes and buttered toast alongside. Serve with ketchup on the side.
Tools you’ll need
- 10-inch nonstick skillet
- small oven-safe plate
- spatula
- toaster
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