Egg White Omlet with Vegetable and Cheese
Start your day on a healthy and delicious note with this fluffy Egg White Omelet packed with vibrant vegetables and gooey low-fat cheddar cheese. Whipped egg whites are folded around a savory mix of sautéed spinach, sweet cherry tomatoes, hearty mushrooms, and crisp bell peppers, then finished with a touch of melty cheese for a comforting yet nutritious meal. This protein-packed breakfast is low in calories, high in flavor, and ready in just 15 minutes, making it perfect for busy mornings or post-workout fuel. Garnished with fresh parsley for an added pop of color, this omelet is a satisfying way to incorporate both veggies and protein into your diet—all while staying light and wholesome!
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Recipe Information
Ingredients
- 4 large Egg whites
- 1 cup Spinach
- 5 pieces Cherry tomatoes
- 0.25 medium (diced) Bell pepper
- 0.25 cup (sliced) Mushrooms
- 0.25 cup Low-fat shredded cheddar cheese
- 1 teaspoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Chopped fresh parsley (optional garnish)
Instructions
In a small bowl, whisk the egg whites with a pinch of salt and black pepper until they are frothy and well combined. Set aside.
Heat a non-stick skillet over medium heat and add the olive oil. Swirl the oil around to coat the bottom of the skillet.
Add the diced bell pepper and sliced mushrooms to the skillet. Sauté for 2-3 minutes until the vegetables soften slightly.
Add the spinach and halved cherry tomatoes to the skillet. Cook for another 1-2 minutes until the spinach wilts and the tomatoes are slightly softened. Transfer the vegetables to a plate and set aside.
Reduce the heat to medium-low and pour the egg whites into the skillet. Cook for 1-2 minutes or until the edges of the egg whites begin to set.
Evenly distribute the sautéed vegetables over half of the cooking egg whites. Sprinkle the shredded cheddar cheese over the vegetables.
Using a spatula, carefully fold the other half of the omelet over the filling. Gently press down to seal the edges and allow the cheese to melt. Cook for an additional 1-2 minutes.
Slide the omelet onto a plate, garnish with freshly chopped parsley (if desired), and serve warm.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1303 mg | 57% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.0 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
