Paleo Egg and Egg White Omelette
Elevate your breakfast game with this Paleo Egg and Egg White Omelette, a protein-packed delight that’s bursting with vibrant flavors and clean-eating goodness. Featuring whole eggs and fluffy egg whites, this dish balances richness and lightness while keeping it paleo-approved. Sautéed spinach, sweet cherry tomatoes, crunchy bell peppers, and aromatic onions infuse each bite with fresh, colorful appeal. Seasoned lightly and garnished with fragrant basil, this omelette is as nutritious as it is satisfying. Ready in just 20 minutes, it's a quick and wholesome option for busy mornings or healthy brunches. Perfect for those seeking a gluten-free, dairy-free, low-carb breakfast that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 2 large whole eggs
- 3 large egg whites
- 1 tablespoon olive oil
- 1 cup spinach
- 0.5 cup, diced bell pepper
- 0.5 cup, halved cherry tomatoes
- 0.25 cup, diced onion
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon, chopped fresh basil
Instructions
Crack the whole eggs into a small mixing bowl and add the egg whites. Use a whisk or fork to beat the eggs and egg whites together until well blended.
Heat the olive oil in a non-stick pan over medium heat.
Add the diced onion to the pan and sauté for 2-3 minutes or until it becomes translucent.
Add the bell pepper to the pan and cook for another 2 minutes until it starts to soften.
Add the spinach and cherry tomatoes to the pan. Stir and cook for another 1-2 minutes until the spinach is wilted.
Season the vegetables with salt and black pepper.
Pour the egg mixture into the pan over the vegetables. Tilt the pan slightly to spread the eggs evenly over the vegetables.
Cook the omelette for 3-5 minutes without stirring, until the edges start to set.
Carefully lift one side of the omelette with a spatula and fold it over the other side. Let it cook for another 1-2 minutes to ensure the omelette is cooked through.
Slide the omelette onto a plate, garnish with fresh basil, and serve immediately.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.7 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 881 mg | 19% | |
*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.
