Egg White Omelette with Veggies
Egg White Omelette with Veggies is a healthy, low-fat breakfast option that’s perfect for those aiming for weight loss or maintaining a high-protein diet. Packed with vitamins and minerals from the vegetables and protein from egg whites, this dish is ideal for a morning energy boost. It’s quick to prepare and customizable with your choice of vegetables.
Nutrition Facts
Per serving
Energy
120 kcal
Protein
9 g
Carbs
10 g
Fat
5 g
Fiber
3 g
Ingredients
Bell peppers
0.25 cup, chopped (50g)
Onion Finely Chopped
0.25 small cup (25g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Egg, poultry, white, raw
2 medium (66g)
Chopped Carrot
0.25 small cup (25g)
Spinach, Chopped
0.25 small cup (25g)
Instructions
Preparation
-Separate the egg whites from the yolks if using whole eggs. Ensure no yolk residue is left in the whites.
Cooking Steps
Heat a non-stick skillet or pan over medium heat and add oil.
Add chopped onions to the skillet and sauté for 1-2 minutes until translucent.
Add the chopped green bell peppers, spinach, and carrot to the pan. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly softened.
In a separate bowl, whisk the egg whites lightly with salt and black pepper.
Pour the egg whites over the sautéed vegetables in the skillet. Tilt the skillet gently to spread the egg whites evenly.
Cook on low-medium heat until the egg whites are set and cooked through (approximately 3-5 minutes). You can flip the omelette carefully if desired.
Remove from heat and serve immediately.