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Homemade Egg White Omelette photo

Egg White Omelette

This Egg White Omelette is a healthy, delicious breakfast option! Packed with protein and customizable to your taste, it’s a morning must-try!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Omelette:
  • 4 large Egg Whites or 2/3 cup liquid egg whites
  • 1/4 tsp Italian Seasoning
  • 1/8 tsp Garlic Powder
  • to taste Salt
  • to taste Black Pepper
  • 1/2 cup Diced Red Bell Peppers
  • 1/4 cup Sliced Green Onion light portion only
  • 1/2 cup Grape Tomatoes halved
  • 1 cup Baby Spinach chopped
  • 1/4 cup Crumbled Feta
  • as needed Cooking Spray Avocado or olive oil

Equipment

  • Non-stick skillet
  • Spatula
  • Whisk
  • Cutting board
  • Knife

Method
 

Method:
  1. Step 1: Prepare the Ingredients - Start by washing and chopping all your vegetables. Dice the red bell peppers, slice the green onions, and halve the grape tomatoes. Chop the baby spinach and set everything aside.
  2. Step 2: Whisk the Egg Whites - In a mixing bowl, combine 4 large egg whites (or 2/3 cup of liquid egg whites) with 1/4 tsp of Italian seasoning, 1/8 tsp of garlic powder, and a pinch of salt and black pepper. Whisk until the mixture is well combined and slightly frothy.
  3. Step 3: Heat the Skillet - Place a non-stick skillet over medium heat and spray it with avocado oil or olive oil cooking spray. Allow it to heat up for about a minute.
  4. Step 4: Cook the Egg Whites - Pour the egg white mixture into the skillet, tilting the pan gently to ensure an even layer. Allow the egg whites to cook undisturbed for about 2-3 minutes until the edges start to set.
  5. Step 5: Add the Vegetables - Once the edges of the omelette are set, sprinkle the diced red bell peppers, green onions, halved grape tomatoes, and chopped spinach evenly over one half of the omelette. Top with crumbled feta.
  6. Step 6: Fold and Finish Cooking - Using a spatula, carefully fold the other half of the omelette over the filling. Cook for another 1-2 minutes until the inside is set and the cheese is slightly melted.
  7. Step 7: Serve - Slide the omelette onto a plate and cut it in half if desired. Serve warm, garnished with additional green onions or a side of avocado if you like.

Notes

  • Customize with seasonal vegetables for varied flavors.
  • Store any leftovers in the refrigerator for up to 3 days.
  • Reheat in the microwave for a quick breakfast.
  • For a creamier texture, add Greek yogurt before serving.
  • Use a quality non-stick skillet to prevent sticking.