Red Egg White and Blue Omelette
Brighten up your breakfast with this vibrant and protein-packed Red Egg White and Blue Omelette, a delicious twist on your classic morning fare. Fluffy egg whites are paired with the bold sweetness of sautéed red bell peppers, juicy cherry tomatoes, and a handful of tender spinach leaves, creating a colorful and nutritious base. The real star of this recipe is the tangy blue cheese crumbles, which add just the right touch of creaminess and a pop of savory flavor. Quick and easy to prepare in just 20 minutes, this low-carb, gluten-free omelette is perfect for a satisfying solo meal or as a healthy start to your day. A feast for the eyes and taste buds, the Red Egg White and Blue Omelette is your go-to dish for a patriotic flair or a wholesome, flavorful breakfast that doesn’t compromise on taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs egg whites
- 0.5 whole red bell pepper
- 8 whole cherry tomatoes
- 1 cup spinach leaves
- 2 tablespoons blue cheese crumbles
- 1 teaspoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Chop the red bell pepper into small dice and slice the cherry tomatoes in half.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced red bell pepper to the skillet and sauté for 2-3 minutes until softened.
Add the cherry tomatoes and spinach leaves to the skillet. Cook for an additional 2 minutes, stirring occasionally, until the spinach is wilted.
Remove the vegetables from the skillet and set them aside on a plate.
In a medium bowl, whisk the egg whites with the salt and black pepper until frothy.
Pour the egg whites into the same skillet over medium heat. Let them cook undisturbed for 1-2 minutes until the edges begin to set.
Using a spatula, gently lift the edges of the egg whites and tilt the skillet to allow any uncooked egg to flow to the edges.
Once the egg whites are mostly set but still slightly wet on top, sprinkle the sautéed vegetables evenly over one half of the omelette.
Sprinkle the blue cheese crumbles over the vegetables.
Carefully fold the other half of the omelette over the filling using a spatula. Cook for an additional 1-2 minutes to allow the cheese to melt.
Slide the omelette onto a plate and serve immediately. Enjoy your Red Egg White and Blue Omelette!
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1016 mg | 22% | |
*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.
