Egg White Omelette

PREP TIME:3 minutes

COOK TIME:12 minutes

TOTAL TIME:15 minutes

SERVINGS:1

Ingredients  

2 teaspoons olive oil, avocado works as well

¼ cup yellow onion, minced

¼ cup baby spinach, chopped

¼ cup cherry tomatoes, quartered

¼ teaspoon salt, divided, plus more to taste

⅛ teaspoon pepper, plus more to taste

¾ cup liquid egg whites

2 Tablespoons shredded parmesan cheese

Instructions 

• If you haven’t already chop onion, tomatoes and spinach and set aside.

• Heat the olive oil in a small non-stick over medium heat.

• Once the pan is hot, add onion and saute for 2-3 minutes, stirring occasionally.

• Add tomatoes, spinach, salt and pepper and saute for 1-2 more minutes.

• Pour the egg whites over the veggies, tilting the pan until they completely coat the bottom of the pan.

• Once the edges start to set, reduce the heat to medium-low and use a spatula to lift the edges of the omelet, while tilting the pan to expose parts of the pan to let the runny egg whites fill the bottom of the pan so it cooks completely. This takes about 7-8 minutes for the egg whites to fully cook through.

• Once the bottom of the omelet has cooked and there aren’t any more runny egg whites on top, add parmesan cheese to one half and carefully fold the omelet over.

• Slide the omelette onto a plate and serve immediately, adding additional salt and pepper to taste.

Nutrition

Serving: 1omelette | Calories: 247kcal | Carbohydrates: 7g | Protein: 24g | Fat: 12g