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Cheesy Egg White and Veggie Omelet on Fresh Salad
This egg white omelet, with the addition of a whole egg, is served with a Japanese-style salad. It's an Asian-inspired mashup of my favorite breakfast dishes, so delicious and energizing but also simple enough for this non-morning person to make. If you prefer to omit the whole egg, increase the egg white amount to 1/2 cup to make a full omelet.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings:
1
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- 1/2 teaspoon olive oil or neutral oil
- 1/2 cup coleslaw mix or shredded cabbage
- 1 egg
- 1/3 cup egg white
- 1/4 cup cheese any kind, shredded
- 1 tablespoon scallion chopped
- 1 cup salad greens
- 1 cucumber Persian variety, sliced
- 1/4 cup pear tomatoes or similar
- salad dressing any kind
Notes
- If you prefer to omit the whole egg, increase the egg white amount to 1/2 cup.
- *If you prefer to omit the whole egg, increase the egg white amount to 1/2 cup.