Description
A light yet satisfying egg white omelette filled with fresh vegetables and herbs. This high-protein, low-carb dinner is quick to prepare and perfect for a healthy weeknight meal.
Ingredients
Eggs and Dairy
- 8 egg whites
- ¼ cup low-fat shredded cheese (optional)
Vegetables
- ½ cup spinach, chopped
- ½ cup mushrooms, sliced
- ¼ cup bell pepper, diced
- 2 tbsp onion, diced
Oils and Seasonings
- 1 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped
Instructions
- Heat Olive Oil. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat to prepare the pan for sautéing the vegetables.
- Sauté Vegetables. Add diced onion, sliced mushrooms, and diced bell pepper to the skillet. Cook for 3 to 4 minutes until they become tender and aromatic.
- Add Spinach. Stir in the chopped spinach and cook until it wilts, which should take about 1 to 2 minutes.
- Add Egg Whites and Season. Pour the 8 egg whites over the sautéed vegetables in the skillet. Season with salt and black pepper to your taste.
- Cook Omelette. Allow the egg whites to cook until they are nearly set but still slightly moist on top. If using, sprinkle the low-fat shredded cheese over one side of the omelette at this stage.
- Fold and Finish Cooking. Carefully fold the omelette in half and continue cooking for another minute to melt the cheese and complete cooking the eggs.
- Garnish and Serve. Remove the omelette from the heat, garnish with freshly chopped parsley, and serve warm immediately.
Notes
- Add grilled chicken or turkey for extra protein.
- Serve with whole-grain toast or a side salad to make a more substantial meal.
- Refrigerate leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American
