Veggie-Packed Egg White Omelette
Fluffy egg white omelette loaded with sautéed bell peppers, onions, and spinach—ready in under 10 minutes. Protein-packed, zero yolk, zero guilt.
- Total time
- 10 min
- Servings
- 1
- Calories
- 165
- Protein
- 22g
Ingredients
- 4 large egg whites
- ½ medium, diced bell pepper (any color)
- ¼ medium, diced yellow onion
- 1 cup, packed fresh spinach
- ¼ cup shredded cheese (cheddar or feta)
- 1 tbsp olive oil
Instructions
- 1
Heat oil in an 8-inch nonstick skillet over medium-high until it shimmers, about 60 seconds.
- 2
Add diced pepper and onion; sauté until softened and edges start to brown, 3-4 minutes.
- 3
Add spinach and stir until wilted, about 60 seconds. Transfer veggies to a plate.
- 4
Whisk egg whites with a pinch of salt and pepper until foamy. Pour into the skillet.
- 5
Let eggs cook undisturbed for 90 seconds until the bottom sets, then gently push cooked edges toward center.
- 6
When the top is mostly set but still slightly wet, distribute veggies and cheese on one half.
- 7
Fold the omelette in half. Slide onto a plate and serve immediately.
Tools you’ll need
- 8-inch nonstick skillet
- whisk
- spatula
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