Low Fat Vegetable Omelette
Start your day on a healthy note with this flavorful and satisfying Low Fat Vegetable Omelette, a perfect solution for those seeking a protein-packed breakfast without the added fats. Made with fluffy egg whites and a vibrant medley of spinach, cherry tomatoes, mushrooms, red bell pepper, and onion, this omelette is brimming with nutrients while remaining light and low-calorie. The quick prep and cook time makes it ideal for busy mornings, while the fresh parsley garnish adds a touch of brightness and flair to the finished dish. Seasoned simply with salt and pepper, this recipe showcases the natural flavors of fresh vegetables. Whether you're counting calories, eating clean, or simply looking for a delicious way to boost your veggie intake, this healthy omelette ticks all the boxes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Egg whites
- 1 cup Spinach
- 6 pieces Cherry tomatoes
- 4 medium Mushrooms
- 0.5 medium Red bell pepper
- 0.25 medium Yellow onion
- 1 second Olive oil spray
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley
Instructions
Prepare the vegetables by washing and finely chopping the spinach, quartering the cherry tomatoes, thinly slicing the mushrooms, dicing the red bell pepper, and finely chopping the onion.
In a small bowl, whisk the egg whites until slightly frothy and set aside.
Heat a non-stick skillet over medium heat and spray it lightly with olive oil spray.
Add the onions to the skillet and sauté for 2 minutes until softened.
Add the mushrooms, red bell pepper, and cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender.
Add the spinach to the skillet and cook for 1-2 minutes, just until wilted.
Evenly spread the cooked vegetables across the skillet, then pour the whisked egg whites over the vegetables, tilting the skillet to ensure the egg whites cover them evenly.
Sprinkle salt and black pepper over the omelette, then reduce the heat to low and cover the skillet. Cook for 3-4 minutes, or until the egg whites are set.
Using a spatula, gently fold the omelette in half and transfer it to a serving plate.
Garnish the omelette with fresh parsley and serve immediately.
Nutrition Facts
Calories |
187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.0 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1184 mg | 25% | |
*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.
