Veggie Egg White Omelette Recipe
Introduction
This Veggie Egg White Omelette is a light, wholesome breakfast option packed with fresh vegetables and a touch of cheese. It’s perfect for anyone looking to enjoy a protein-rich meal without the heaviness of whole eggs. Quick to make and full of flavor, it’s sure to become a morning favorite.
Ingredients
- 3/4 cup Pasteurized Egg White
- 1 teaspoon Olive Oil
- 1/4 cup Onion, chopped
- 1/4 cup Red Bell Pepper, chopped
- 1/2 cup Fresh Baby Spinach
- 2 tablespoons Cheese
- 2 Fresh Basil Leaves
- Salt, to taste
- Ground Black Pepper, to taste
Instructions
- Step 1: Heat the olive oil in a nonstick pan over medium heat. Add the chopped onion and red bell pepper, sautéing until they soften.
- Step 2: Stir in the fresh baby spinach and cook until it just begins to wilt. Season with salt and ground black pepper to your liking.
- Step 3: Pour the pasteurized egg whites evenly over the cooked vegetables. Using a rubber spatula, gently lift the edges to allow the uncooked egg white to flow underneath, cooking fully.
- Step 4: Once the eggs have just set, sprinkle the cheese and fresh basil leaves over half of the omelette. Carefully fold the omelette in half using a spatula.
- Step 5: Transfer the folded omelette to a plate and serve warm. Optionally, garnish with avocado slices or additional fresh herbs for extra flavor.
Tips & Variations
- For a creamier texture, try adding a tablespoon of ricotta or cottage cheese inside the omelette.
- Swap the red bell pepper for mushrooms or zucchini for a different vegetable twist.
- Use your favorite cheese such as feta, mozzarella, or cheddar to change the flavor profile.
- Adding a pinch of smoked paprika or chili flakes can give the omelette a subtle smoky or spicy kick.
Storage
Store any leftover omelette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a nonstick pan over low heat or in the microwave to avoid drying it out. For best texture, consume fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole eggs instead of pasteurized egg whites?
Yes, you can substitute whole eggs if you prefer. Use about two large eggs for this recipe, but keep in mind the nutritional profile and texture will be slightly different.
Is this recipe suitable for meal prep?
Absolutely! This omelette can be made ahead and stored in the fridge for quick breakfasts. Just reheat gently before serving to maintain its taste and texture.
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Veggie Egg White Omelette Recipe
- Total Time: 12 minutes
- Yield: 1 serving 1x
- Diet: Low Fat
Description
A light and healthy Veggie Egg White Omelette featuring sautéed onions, red bell peppers, fresh spinach, and melted cheese, seasoned with basil and black pepper. Perfect for a nutritious breakfast or quick meal that’s low in calories and packed with flavor.
Ingredients
Egg Mixture
- 3/4 cup Pasteurized Egg White
Vegetables
- 1/4 cup Onion, diced
- 1/4 cup Red Bell Pepper, diced
- 1/2 cup Fresh Baby Spinach
Other Ingredients
- 1 teaspoon Olive Oil
- 2 tablespoons Cheese (shredded or crumbled)
- 2 Fresh Basil Leaves
- Salt, to taste
- Ground Black Pepper, to taste
Instructions
- Heat Vegetables: Heat 1 teaspoon of olive oil in a nonstick pan over medium heat. Add the diced onion and red bell pepper, sautéing them until they become soft and fragrant. Next, add the fresh baby spinach and stir until it starts to wilt. Season the vegetable mixture with salt and ground black pepper according to your taste.
- Cook Egg Whites: Pour the 3/4 cup of pasteurized egg whites evenly over the sautéed vegetables in the pan. Using a rubber spatula, gently lift the edges of the egg whites so that the uncooked liquid flows underneath, allowing for even cooking.
- Add Cheese and Basil: Once the egg whites are just set, sprinkle 2 tablespoons of cheese and place 2 fresh basil leaves over one half of the omelette. This will add flavor and a nice melt to the dish.
- Fold and Serve: Carefully fold the omelette in half using a spatula to encase the fillings. Transfer it to a plate and serve warm. Optionally, garnish with sliced avocado or additional fresh herbs for extra freshness and nutrients.
Notes
- Using pasteurized egg whites ensures food safety while keeping the omelette light.
- You can substitute the cheese with your favorite type such as feta, mozzarella, or cheddar.
- Add extra vegetables like mushrooms or tomatoes for more variety.
- Serve with whole grain toast or avocado slices for a balanced meal.
- To make it vegan, substitute egg whites with chickpea flour batter and omit cheese.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: egg white omelette, healthy breakfast, low fat omelette, vegetable omelette, quick breakfast, spinach omelette
