Veggie Egg White Omelette
A vegetable egg white omelette that can be made with a variety of veggies and cheeses.
Make This Recipe
Ingredients
1 teaspoon olive oil
1/4 cup diced onion
1/4 cup diced bell pepper
1/2 cup baby spinach
3/4 cup Eggland's Best 100% Liquid Egg Whites
2 tablespoons favorite cheese
2-3 fresh basil leaves (optional)
Salt and pepper, to taste
Preparation
- Heat olive oil in a nonstick pan over medium heat. Add tho onion and bell pepper and saute until softened. Add the spinach and stir until it begins to wilt. Season with salt and pepper.
- Pour the egg whites over the vegetables. Use a rubber spatula to gently lift the edges so that the liquid egg whites can run under and cook completely.
- When the eggs have just set, sprinkle the goat cheese and basil over one half. Use a spatula to fold the omelette in half.
- Transfer to a plate and serve warm. Garnish with avocado and/or fresh herbs if desired.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 247 |
| Fat | 11g |
| Saturated Fat | 5g |
| Cholesterol | 13mg |
| Sodium | 447mg |
| Carbohydrates | 10g |
| Dietary Fiber | 2g |
| Protein | 27g |