Whole30 Egg White Veggie Omelette
Elevate your breakfast game with this flavorful and nutrient-packed Whole30 Egg White Veggie Omelette! Perfect for those seeking a light and protein-rich meal, this recipe showcases a vibrant medley of sautéed bell peppers, spinach, cherry tomatoes, and red onion, all folded into fluffy, seasoned egg whites. A touch of fresh parsley adds a burst of aroma and color, making every bite a true delight. Ready in just 20 minutes, this gluten-free, dairy-free omelette aligns beautifully with Whole30 guidelines and is ideal for clean-eating enthusiasts. Whether you're meal prepping or enjoying a leisurely brunch, this wholesome dish is a delicious way to embrace healthy eating.
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Recipe Information
Ingredients
- 1 cup Egg whites
- 1 tablespoon Olive oil
- 1 medium Bell pepper, diced
- 1 cup Spinach
- 0.5 medium Red onion, diced
- 0.5 cup Cherry tomatoes, halved
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped
Instructions
In a medium-sized bowl, pour 1 cup of egg whites and season with 0.25 teaspoon each of salt and black pepper. Whisk until slightly frothy and set aside.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the diced bell pepper and red onion to the skillet and sauté for 3-4 minutes, until they start to soften.
Add the cherry tomatoes and spinach to the skillet and cook for another 2 minutes, stirring occasionally, until the spinach is wilted.
Evenly spread the vegetables across the skillet and slowly pour the egg whites over the vegetables.
Allow the egg whites to set around the edges, about 2 minutes, then gently tilt the skillet and use a spatula to lift the edges, allowing uncooked egg whites to flow underneath.
Once the omelette is mostly set but still slightly runny on top, sprinkle 1 tablespoon of chopped fresh parsley over one half of the omelette.
Gently fold the omelette in half using a spatula. Press down lightly to seal and cook for another minute or until fully cooked through.
Slide the omelette onto a plate and serve immediately.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 483 mg | 21% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.5 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 822 mg | 17% | |
*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.
