Veggie and Egg White Omelette

Veggie and Egg White Omelette

Basic Information

• Servings: 2
• Serving Size: 1 omelette
• Difficulty: 2
• Budget: 2
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Meal Type: Breakfast

Diet Types

• Omnivore
• Vegetarian
• Low-Carb
• High-Protein
• Pescatarian
• DASH
• Weight Watchers
• Halal
• Kosher

Equipment

• Medium skillet
• Small bowl
• Whisk
• Spatula
• Knife

Ingredients

1. 6 large egg whites, beaten
2. 1/2 cup spinach, chopped
3. 1/4 cup bell pepper, diced
4. 1/4 cup zucchini, diced
5. 1 tablespoon olive oil
6. 1/4 teaspoon salt
7. 1/4 teaspoon black pepper

Directions

1. In a medium skillet over medium heat, heat olive oil.
2. Add spinach, bell pepper, and zucchini, sautéing until softened, about 3-4 minutes.
3. Pour egg whites into the skillet, season with salt and pepper, and cook until edges set, about 2-3 minutes.
4. Fold omelette in half with a spatula and cook for 1-2 minutes more until fully set.
5. Cut in half, place each half on a plate, and serve hot.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat in a skillet or microwave.

Nutrition

• Calories: 100
• Protein: 12g
• Fat: 5g
• Carbs: 3g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A