Skinny Egg White Omelet

Print Recipe

An easy clean breakfast that is filling, delicious and perfect to start your morning off with!

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 8

Total Time 13

Servings serving

Calories 167

Author Kim

Ingredients

2 teaspoons olive oil or avocado oil or you may use cooking spray instead
1 small to medium tomato chopped (or 1/2 cup quartered cherry tomatoes)
1 small handful fresh baby spinach chopped
1 cup liquid egg whites from a carton (or 8 egg whites from large eggs)
salt & pepper to taste if needed
Optional toppings: avocado, sriracha sauce, salsa and fresh cilantro

Instructions

Heat the olive oil in a medium nonstick skillet over medium to medium-high heat.
Once the pan is hot, add chopped tomato and spinach and cook until soft, about 2-3 minutes.
Then, pour the egg whites over the veggies, tilting the skillet until they completely coat the bottom of the skillet.
Allow eggs to cook until completely set, about 5-8 minutes.
Use a large spatula to flip sides of the egg whites into a folded over omelet and transfer to a large plate. Top with any favorite toppings and enjoy immediately.

Notes

*Nutritional information does not include optional toppings.
*Conversion Chart Liquid Egg Equivalent for Large Egg Whites: 1 egg white = 2 tbsp; 2 egg whites = 1/4 cup; 4 egg whites = 1/2 cup; 8 egg whites = 1 cup; 14 egg whites = 1 lb (1 carton).

*This recipe will make a very large egg white, if you would prefer a smaller breakfast, consider halving the recipe.

Nutrition