Egg White and Veggie Omelette

A delightful and nutritious breakfast option, this egg white and veggie omelette is packed with fresh vegetables and a hint of aromatic herbs, perfect for starting your day with a burst of flavor and energy.

Prep time: 5 minutes
Cook time: 5 minutes
Serves: 2

Ingredients

4 egg whites

1/4 cup bell peppers, diced

1/4 cup spinach, chopped

1/4 cup mushrooms, sliced

1/4 cup onion, diced

1 tbsp olive oil

Salt to taste

Black pepper to taste

1/2 tsp dried oregano

1/2 tsp dried basil

Instructions

1. In a mixing bowl, whisk the egg whites until frothy.

2. Heat olive oil in a non-stick skillet over medium heat.

3. Add onions and sauté until translucent.

4. Introduce bell peppers, mushrooms, and spinach, cooking until veggies are tender.

5. Season the vegetables with salt, pepper, oregano, and basil.

6. Pour the whisked egg whites over the sautéed vegetables.

7. Allow the omelette to cook for 2-3 minutes, then fold gently and cook for another 2 minutes until set.

8. Serve hot and enjoy your healthy breakfast.

Storage

Store leftover omelette in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat gently in a skillet over medium heat until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.