Sugar-Free Egg White Veggie Omelette
Brighten up your mornings with this Sugar-Free Egg White Veggie Omelette, a protein-packed, low-calorie breakfast bursting with vibrant, wholesome flavors. Crafted with 6 large egg whites and loaded with nutrient-rich veggies like spinach, red bell pepper, mushrooms, and onion, this healthy omelette provides a guilt-free start to your day. Seasoned with a pinch of salt, black pepper, and a touch of fresh parsley, it’s cooked to perfection in heart-healthy olive oil, delivering a satisfying yet light meal in just 20 minutes. Perfect for weight management diets, clean eating enthusiasts, or anyone seeking a sugar-free breakfast option, this single-serving recipe is as versatile as it is delicious. Serve it hot for a quick energy boost that’s as nutritious as it is flavorful!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large egg whites
- 1 cup spinach
- 0.5 medium red bell pepper
- 0.25 medium yellow onion
- 4 sliced mushrooms
- 1 tablespoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Begin by preparing the vegetables: wash and dry 1 cup of fresh spinach, chop half a red bell pepper, dice a quarter of a medium yellow onion, and slice 4 mushrooms.
In a medium bowl, beat together 6 large egg whites until slightly frothy. Season with 0.25 teaspoon each of salt and black pepper.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the diced onions and red bell peppers to the skillet and sauté for about 2-3 minutes until they begin to soften.
Add the sliced mushrooms and continue to cook for another 2 minutes until the mushrooms are tender.
Stir in the spinach and cook until wilted, about 1 minute.
Pour the egg whites into the skillet over the cooked vegetables. Let the eggs set on the edges while remaining slightly runny in the center.
Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow uncooked egg whites to flow underneath. Continue this process until the omelette is mostly cooked through but still slightly creamy on top.
Sprinkle the tablespoon of chopped fresh parsley over the omelette.
Fold the omelette in half and slide onto a plate. Serve immediately for optimal texture and flavor.
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.6 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 996 mg | 21% | |
*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.
