Egg White Omelet Recipe
American · Main course · 10 min total
A light and fluffy egg white omelet, perfect for a healthy breakfast or brunch. Packed with vegetables and low in fat.
5
min prep
min prep
5
min cook
min cook
1
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 3 large egg whites
- 1 tablespoon water
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon olive oil
- 1/4 cup diced bell peppers
- 1/4 cup sliced mushrooms
- 2 tablespoons chopped onions
- 2 tablespoons shredded low-fat cheddar cheese
Instructions
- In a small bowl, whisk together egg whites, water, salt, and pepper until frothy.
- Heat olive oil in a non-stick skillet over medium heat. Add bell peppers, mushrooms, and onions; sauté until tender, about 2 minutes.
- Pour egg white mixture over the vegetables. Cook without stirring until edges begin to set, about 2 minutes.
- Using a spatula, gently lift the edges and tilt the pan to allow uncooked egg to flow underneath. Cook until almost set, about 1 minute.
- Sprinkle cheese over half of the omelet. Fold the other half over the cheese. Cook for 30 seconds, then slide onto a plate.
Tips
- Add fresh herbs like chives or parsley for extra flavor.
- Use any combination of vegetables you like.
- To keep the omelet low-calorie, avoid adding high-fat toppings.
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