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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 whites
  • 1/4 cup cheese, shredded any kind
  • 1 tablespoon scallions, chopped
  • 1 cup salad greens
  • 1 persian cucumber, 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.