Most Delicious Egg White Omelette Ever
Light, fluffy, and bursting with flavor, the "Most Delicious Egg White Omelette Ever" is the perfect recipe for a healthy, satisfying breakfast or brunch. Made with six large egg whites, sautéed spinach, cherry tomatoes, mushrooms, and onions, this omelette is a nutrient-packed meal that's both low in calories and rich in protein. A touch of olive oil ensures golden perfection, while optional crumbles of feta cheese add a tangy, creamy finish. Seasoned simply with salt and black pepper and garnished with fresh parsley, it's the ultimate way to start your day on a wholesome note. This quick, 15-minute recipe delivers restaurant-quality results at home and is as beautiful as it is delicious. Ideal for fitness enthusiasts and anyone craving a lighter, veggie-filled twist on a breakfast classic!
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Recipe Information
Ingredients
- 6 large Egg whites
- 1 cup Spinach
- 6 pieces Cherry tomatoes
- 0.5 cup Mushrooms
- 0.25 cup Onion
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Fresh parsley
- 2 tablespoons Feta cheese (optional)
Instructions
Separate the egg whites from 6 large eggs and place them into a medium-sized mixing bowl.
Whisk the egg whites until frothy and slightly thickened. This will help make the omelette fluffy.
Rinse and chop the spinach, slice the cherry tomatoes in half, dice the mushrooms, and finely chop the onion.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Add the chopped onion to the skillet and cook for 1 minute until it becomes translucent.
Add the mushrooms to the skillet and sauté for another 2 minutes until they soften.
Add the spinach and cherry tomatoes to the skillet, cooking for 1 more minute until the spinach wilts.
Season the vegetables with a pinch of salt and ground black pepper, then transfer them to a clean plate.
Reduce the heat to medium-low and pour the whisked egg whites into the same skillet.
Allow the egg whites to cook for about 2 minutes until the edges set, then carefully spoon the sautéed vegetables onto one half of the omelette.
If using feta cheese, sprinkle it over the vegetables.
Using a spatula, gently fold the other half of the omelette over the vegetables, forming a half-moon shape.
Cook for 1 more minute until the egg whites are fully set and the fillings are warmed through.
Slide the omelette onto a plate, garnish with freshly chopped parsley, and serve immediately.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 9.2 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1216 mg | 26% | |
*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.
