Egg White Omelette
A hearty and nutritious veggie studded Egg White Omelette. Made with protein rich egg whites (no yolks), vibrant bell pepper and tomatoes, tender baby spinach, and tangy feta. It's a healthy and satisfying breakfast to kick start your day!
Servings: 1
Ingredients
- 4 large egg whites (or 2/3 cup liquid egg whites)
- 1/4 tsp Italian seasoning
- 1/8 tsp garlic powder
- Salt and black pepper, to taste
- 1/4 cup diced red bell peppers
- 2 Tbsp sliced green onion, only light portion
- 6 medium grape tomatoes, or 8 small, halved
- 1 cup (packed, 1.5 oz) baby spinach, chopped
- 2 Tbsp crumbled feta
- Avocado oil cooking spray or olive oil cooking spray
Instructions
- Add egg whites to a mixing bowl. Evenly sprinkle over Italian seasoning, garlic powder, and salt and pepper to taste (I use 1/4 tsp salt and 1/8 tsp pepper). Whisk well to evenly combined. Set aside.
- Spray a 10 or 12-inch non-stick pan with a fair amount of avocado oil cooking spray. Add bell pepper and green onion and saute 2 minutes.
- Add tomatoes and saute 1 minute. Add spinach and off heat spray with a little avocado oil spray, then return and saute until wilted, about 1 minute. Reduce heat to medium-low.
- Evenly pour in egg white mixture, tilt pan to evenly coat. Let cook while lifting edges with a spatula and letting runny egg white run under to cook. Reduce to low heat, sprinkle with feta, cover and let cook until set, about 2 to 3 minutes.
- Use a very large spatula to fold in half and slide onto a plate. Serve warm.