Egg White Omelette – Light & Healthy Breakfast
A quick Egg White Omelette made with fresh vegetables and parmesan cheese.Low in calories and high in protein for a healthy breakfast.Ready in under 15 minutes and easy to customize.
Ingredients
- 2 teaspoons olive oil or avocado oil
- ¼ cup yellow onion minced
- ¼ cup baby spinach chopped
- ¼ cup cherry tomatoes quartered
- ¼ teaspoon salt divided (plus more to taste)
- ⅛ teaspoon pepper plus more to taste
- ¾ cup liquid egg whites
- 2 tablespoons shredded parmesan cheese
Instructions
- Chop the onion, tomatoes, and spinach if not already prepared.
- Heat olive oil in a small non-stick pan over medium heat.
- Add the minced onion and sauté for 2–3 minutes, stirring occasionally until softened.
- Add tomatoes, spinach, salt, and pepper. Cook for another 1–2 minutes until the spinach wilts.
- Pour in the egg whites evenly over the vegetables.
- Cook the Egg White Omelette undisturbed for 2–3 minutes until it begins to set.
- Sprinkle parmesan cheese on top.
- Gently fold the omelette in half and cook for another minute.
- Remove from heat, season to taste, and serve warm.
Notes
- Serve with whole-grain toast or avocado slices for a balanced meal.
- You can double the recipe for a larger portion.
- Liquid egg whites can be replaced with fresh separated eggs.