Egg White Omelet
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5
4 reviews
Excellent
Egg White Omelet
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An egg white omelet is a simple, healthy breakfast option that is quick and easy to make and can easily be customized based on what you've already got in your refrigerator.
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Ingredients
FOR SEASONING BLEND:
- ¼ teaspoon oregano dried
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt we use Diamond Crystal
- ⅛ teaspoon red pepper flakes crushed
- ⅛ teaspoon black pepper fresh ground
FOR THE VEGETABLES:
- 4 ounces mushrooms sliced
- 2 teaspoons olive oil divided
- ¼ onion diced
- ½ Sweet Bell Pepper seeded and diced
- 1 plum tomato seeded and diced
FOR THE EGG WHITE OMELET:
- 4 large egg white
- ⅓ cup mixed vegetables Can be freshly sauteed or leftovers from last night's dinner.
- ¼ cup mozzarella cheese part-skim, grated
- 1 teaspoon chive for garnish, optional, minced
- vegetable cooking spray nonstick
Instructions
MAKE THE SEASONING BLEND:
- Mix ¼ teaspoon dried oregano, ¼ teaspoon onion powder, ¼ teaspoon kosher salt, ⅛ teaspoon crushed red pepper flakes, ⅛ teaspoon fresh ground black pepper in a small bowl until evenly combined. Set aside.
FOR THE VEGETABLES:
- Heat one tablespoon of the olive oil in a medium skillet over medium-high heat. Add the 4 ounces mushrooms and sauté until browned, stirring occasionally. Transfer the mushrooms to a small bowl.
- Heat the remaining olive oil in the skillet and add the ¼ onion and ½ sweet bell pepper. Cook until the vegetables are crisp-tender, stirring occasionally. Transfer the peppers and onions to the bowl with the mushrooms. Add the 1 plum tomato and toss the vegetables to combine. Set aside.
MAKE THE EGG WHITE OMELET:
- Combine 4 large egg whites and a heaping ¼-½ teaspoon of the seasoning blend in a medium bowl. Whisk rapidly for 30-45 seconds until the eggs are light and frothy.
- Heat the skillet over medium-high heat for 30 seconds or until the pan is hot. Spray the skillet with vegetable spray and pour the egg white mixture into the center of the pan. Tilt and swirl the egg whites in the pan to coat the bottom and sides.
- Let the egg whites cook undisturbed for 20-30 seconds, then swirl the pan again. Do this several times until the bottom of the eggs is set, and most of the egg whites are cooked through.
- PRO-TIP: If you still have uncooked egg whites, use a heatproof spatula to lift one corner of the omelet and tilt the pan to allow the unset whites to flood into the space and fill the void. Do this with any remaining whites.
- Once the whites are mostly set with just a little glossiness on the surface, sprinkle the ¼ cup grated part-skim mozzarella cheese over half of the eggs. Top with ⅓ cup mixed vegetables. Fold the empty side of the omelet over the vegetables. Remove from the heat and let rest for 30 seconds to fully melt the cheese.
- Slide the omelet out of the skillet and onto a plate. Garnish with 1 teaspoon minced chives, if desired.
Notes
- Leftover vegetables can be stored in an airtight container in the refrigerator for up to 5 days.
- Store additional seasoning mix in a small airtight container in the pantry for up to 3 months. (You can use this blend for seasoning eggs, chicken, pork, tofu and more).
Nutrition Information
Show Details
Calories
227.4kcal
(11%)
Carbohydrates
10.88g
(4%)
Protein
23.18g
(46%)
Fat
10.23g
(16%)
Saturated Fat
5.5g
(28%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2.13g
(11%)
Cholesterol
28.25mg
(9%)
Sodium
1018.44mg
(42%)
Potassium
388.03mg
(8%)
Fiber
2.9g
(12%)
Sugar
1.12g
(2%)
Vitamin A
3491.26IU
(70%)
Vitamin C
7.02mg
(8%)
Calcium
237.26mg
(24%)
Iron
1.02mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 2274 kcal
% Daily Value*
| Calories | 227.4kcal | 11% |
| Carbohydrates | 10.88g | 4% |
| Protein | 23.18g | 46% |
| Fat | 10.23g | 16% |
| Saturated Fat | 5.5g | 28% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2.13g | 11% |
| Cholesterol | 28.25mg | 9% |
| Sodium | 1018.44mg | 42% |
| Potassium | 388.03mg | 8% |
| Fiber | 2.9g | 12% |
| Sugar | 1.12g | 2% |
| Vitamin A | 3491.26IU | 70% |
| Vitamin C | 7.02mg | 8% |
| Calcium | 237.26mg | 24% |
| Iron | 1.02mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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