Egg White Omelet

Learn how to make a delicious egg white omelet! This recipe uses egg whites with spinach and tomatoes for a simple, yet satisfying breakfast. Serve it with toast and a topping of fresh avocado and cilantro to fuel your morning!

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 8

Total Time 13

Servings serving

Calories 206

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 as 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.

Video

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 cutting the recipe in half.

Nutrition