Egg White Omelet
A light, fluffy, and protein-packed omelet filled with fresh vegetables and herbs for a nutritious start to your day.
Ingredients
- •12 large egg whites
- •2 tablespoons olive oil
- •1 cup baby spinach, chopped
- •1/2 cup mushrooms, thinly sliced
- •1/4 cup red bell pepper, finely diced
- •2 tablespoons fresh chives, minced
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1/4 cup shredded mozzarella cheese (optional)
Instructions
- 1
Whisk the egg whites, salt, and black pepper in a medium bowl until slightly frothy.
- 2
Heat one tablespoon of olive oil in a non-stick skillet over medium heat.
- 3
Add the mushrooms and bell peppers to the skillet and sauté for 3-4 minutes until softened.
- 4
Add the spinach to the skillet and cook for 1 minute until just wilted, then remove the vegetables from the pan and set aside.
- 5
Wipe the skillet clean, add the remaining tablespoon of olive oil, and pour in the egg whites.
- 6
Cook the egg whites undisturbed for 2-3 minutes until the edges are set and the center is mostly cooked.
- 7
Spread the sautéed vegetables and cheese evenly over one half of the omelet.
- 8
Carefully fold the other half of the omelet over the filling and cook for another minute until the cheese is melted.
- 9
Slide the omelet onto a plate, garnish with fresh chives, and serve immediately.
💡 Chef tips
- For extra fluffiness, whisk the egg whites vigorously until soft peaks form before pouring them into the pan.
- You can swap the spinach for other quick-cooking vegetables like kale or zucchini, just ensure they are finely chopped.
- To store, wrap leftovers tightly in plastic wrap and keep in the refrigerator for up to 2 days, reheating gently in a pan.
✅ How it should turn out
The finished omelet should be light and golden-brown on the outside with a tender, airy interior and a savory, fresh vegetable filling.