Home Living nuTRISHion Recipes Easy Egg White Omelet (4 Servings)

Easy Egg White Omelet (4 Servings)

Servings: 4
  • 4 tsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 carrots, sliced
  • 1 large tomato (about 1 1/2 cups)
  • 1 (10 oz) package frozen chopped spinach, thawed, all excess water squeezed out
    NOTE: you choose your own favorite additions for your fillings mixture such as zucchini; green or red peppers; mushrooms; to name a few)
  • 12 egg whites
  • Nonstick cooking spray
1. In a small skillet, heat the oil over medium heat. Add the onions, tomatoes, spinach (and any other vegetables you would like). Cook until the onion is soft, about 3-5 minutes.

2. Remove veg mixture from the stove and put aside covered in a bowl to keep warm.

3. In a bowl, whisk the egg whites, water until frothy.

4. Spray a nonstick skillet with cooking spray and heat the skillet over medium heat.

5. Add 1/4 of the egg whites so it evenly covers the bottom of the pan. Cook until set, about 1 1/2 - 2 minutes.

6. Using a rubber scraper or spatula lift the eggs up and let the runny uncooked egg flow underneath.

7. Spoon 1/4 of the veg mixture onto half of the omelet, fold over, and slide onto a serving plate.

8. Repeat with remaining egg whites and veg mixture.

By Trish Stratus

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