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A close up of the egg white omelet in a pan, partway cooked.

Veggie Egg White Omelet

Egg white omelets make a healthy start to your morning, adding vegetables is just a bonus.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Breakfast
Servings 1 omelet

Ingredients
  

  • 4 egg whites
  • ¼-½ cup chopped vegetables depending on preference and number of vegetables
  • ¼ teaspoon each dried herb or 1 teaspoon fresh
  • ¼ cup cheese shredded, adjust to taste.
  • ¼ teaspoon salt more to taste
  • ⅛ tsp black pepper

Instructions
 

  • Briefly whisk together egg whites in a small bowl.
  • Lightly oil a small non-stick pan (or don't if your pan is really non-stick) and heat it over medium- low.
  • Add the egg whites to the pan and season with salt and pepper.
  • As the egg whites begin to cook, tilt the pan in a circular motion to move uncooked egg to the edges of the pan.
  • If you have trouble getting egg to move using the method above, use a silicone spatula to lightly pull the edges closer to the center, then tilt the pan.
  • When egg whites are set on the bottom and there is only a thin layer of uncooked egg on the top, add all veggies, herbs, and cheese choices over the egg whites.
  • Use a spatula to carefully fold the egg white in half, over the filling.
  • Cook for 30 seconds, then flip, and cook for 30 seconds longer.
  • Eat your egg white omelet as is or pair it with your favorite salsa or hot sauce.
Keyword breakfast, egg white, egg whites, healthy, omelet
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