Light Veggie Egg White Omelette (Printer View)

Fluffy egg white omelette packed with fresh vegetables and topped with zesty homemade salsa. A light, protein-rich breakfast ready in under 20 minutes.

# Components:

→ Omelette

01 - 6 large egg whites
02 - 2 tablespoons low-fat milk, optional
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 cup baby spinach, chopped
06 - 1/4 cup red bell pepper, finely diced
07 - 1/4 cup zucchini, finely diced
08 - 1/4 cup cherry tomatoes, quartered
09 - 2 tablespoons red onion, finely chopped
10 - 1 teaspoon olive oil or nonstick spray

→ Salsa

11 - 1/2 cup fresh tomato, diced
12 - 2 tablespoons red onion, finely chopped
13 - 1 tablespoon fresh cilantro, chopped
14 - 1 teaspoon lime juice
15 - 1/4 teaspoon salt
16 - 1/8 teaspoon chili flakes or jalapeño, optional

# Method:

01 - Combine tomato, red onion, cilantro, lime juice, salt, and chili flakes in a small bowl. Set aside to allow flavors to meld.
02 - In a medium bowl, whisk egg whites with milk if desired, salt, and pepper until frothy.
03 - Heat olive oil in a nonstick skillet over medium heat. Add red onion, bell pepper, and zucchini; sauté for 2 to 3 minutes until slightly softened.
04 - Add spinach and tomatoes to the skillet; cook for 1 minute until spinach is wilted.
05 - Pour whisked egg whites evenly over vegetables. Allow to cook undisturbed for 2 to 3 minutes until edges begin to set.
06 - Gently lift edges with a spatula and tilt the pan so uncooked egg flows beneath. Cook for an additional 2 to 3 minutes until omelette is just set but still slightly moist.
07 - Fold omelette in half and slide onto a plate. Spoon salsa on top and serve immediately.

# Expert Advice:

01 -
  • High in protein with 14g per serving to keep you full longer.
  • Very low in calories and fat, making it ideal for healthy lifestyles.
  • Bursting with fresh flavors from homemade salsa and garden vegetables.
02 -
  • Prepare the salsa first so the lime juice and salt have time to draw out the juices from the tomatoes.
  • Don't overcook the omelette; removing it from the heat while it is still slightly moist ensures it stays tender rather than rubbery.
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