High Protein Egg White Veggie Omelette
Start your day with a nutritious and satisfying **High Protein Egg White Veggie Omelette**, a perfect balance of flavor and health ideal for fitness enthusiasts and busy mornings. Packed with fluffy egg whites, vibrant red bell peppers, earthy mushrooms, and nutrient-rich spinach, this low-calorie recipe is as colorful as it is filling. Lightly seasoned with a pinch of salt and black pepper, and finished with a fresh parsley garnish, this omelette is cooked to perfection in just 20 minutes from start to finish. Perfect as a high-protein, low-carb breakfast or post-workout meal, it’s a delicious way to fuel your body while savoring wholesome ingredients. Best of all, this quick and easy recipe is entirely customizable—swap in your favorite vegetables to make it your own.
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Recipe Information
Ingredients
- 6 large egg whites
- 2 tablespoons milk
- 0.5 cup red bell pepper
- 1 cup spinach
- 0.25 cup mushrooms
- 0.25 cup onion
- 1 teaspoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
In a medium-sized bowl, whisk together the egg whites and milk until well combined. Set aside.
Dice the red bell pepper, slice the mushrooms, chop the spinach, and finely chop the onion.
Heat a non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the onions and bell peppers and sauté for about 2 minutes until they start to soften.
Add the mushrooms to the skillet and cook for an additional 2-3 minutes until they are tender.
Add the spinach to the skillet and cook for 1 minute until wilted.
Pour the egg white mixture over the sautéed vegetables in the skillet. Stir gently to distribute the veggies evenly across the egg whites.
Sprinkle salt and black pepper evenly over the mixture.
Cook without stirring for about 3-4 minutes or until the edges start to set and the center begins to firm up.
Using a spatula, gently fold the omelette in half and cook for 1-2 minutes more until fully cooked through.
Remove the omelette from the pan and transfer it to a plate.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.5 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 946 mg | 20% | |
*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.
