Description
This light and healthy Egg White Omelette is a perfect protein-packed breakfast option. Flavored with Italian seasoning, garlic powder, and fresh veggies like red bell peppers, green onions, grape tomatoes, and baby spinach, it’s finished with a sprinkle of crumbled feta for a delicious Mediterranean touch. Quick to make in just 20 minutes, this omelette is airy, flavorful, and low in calories, making it ideal for a nutritious start to your day.
Ingredients
Egg White Mixture
- 4 large egg whites (or 2/3 cup liquid egg whites)
- 1/4 tsp Italian seasoning
- 1/8 tsp garlic powder
- Salt and black pepper, to taste (approximately 1/4 tsp salt, 1/8 tsp pepper)
Vegetables
- 1/4 cup diced red bell peppers
- 2 Tbsp sliced green onion (light portion only)
- 6 medium grape tomatoes (or 8 small, halved)
- 1 cup packed (1.5 oz) baby spinach, chopped
Other
- 2 Tbsp crumbled feta cheese
- Avocado oil cooking spray or olive oil cooking spray
Instructions
- Prepare Egg White Mixture: Add the egg whites to a mixing bowl. Evenly sprinkle Italian seasoning, garlic powder, salt, and black pepper over them (using about 1/4 tsp salt and 1/8 tsp pepper). Whisk thoroughly until all ingredients are well combined, then set the mixture aside.
- Sauté Vegetables Part 1: Spray a 10 or 12-inch non-stick pan generously with avocado or olive oil cooking spray. Add the diced red bell peppers and sliced green onions, then sauté over medium heat for about 2 minutes until slightly softened.
- Sauté Vegetables Part 2: Add the halved grape tomatoes to the pan and sauté for an additional 1 minute. Then add chopped baby spinach, turn off the heat momentarily to spray a little more avocado oil on the spinach, return pan to heat, and sauté for about 1 minute until the spinach is wilted. Reduce heat to medium-low.
- Cook Omelette: Evenly pour the egg white mixture into the pan, tilting it to coat the vegetables evenly. Let the egg whites cook undisturbed while gently lifting the edges with a spatula to allow any uncooked egg white to flow under for even cooking. Reduce heat to low, sprinkle crumbled feta over the top, cover the pan, and cook for about 2 to 3 minutes until the egg is set.
- Finish and Serve: Use a large spatula to fold the omelette in half carefully, then slide it onto a plate. Serve warm for a fresh, healthy breakfast.
Notes
- Use a non-stick pan for easy cooking and flipping.
- Adjust seasoning to preference, especially salt and pepper.
- Avocado oil spray is preferred for a light, neutral flavor and healthy fats.
- Feel free to add other vegetables like mushrooms or zucchini for variety.
- This recipe serves one but can be easily doubled for more servings.
