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Egg-white vegetable omelette

Egg-white vegetable omelette

Recipe Book: Diets

A light, well-filled omelette: egg whites, one whole egg for flavour and a pan of vegetables. Over 20 g of protein.

Per serving: 220 kcal · 23 g protein · 10 g carbohydrates, including 3 g fibre and 5 g sugars · 10 g fat.
Breakfast Mediterranean Diet Vegetarian Gluten-free Dairy-free Sugar-Free High-Protein Low-Calorie Low-Carb

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Cooking for
1 people

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Preparation


1

In a 20 cm (8 in) nonstick skillet, heat the oil over medium heat. Cook the onion, pepper and mushrooms for 4 to 5 minutes, until tender. Add the spinach and cook for 30 seconds, until wilted.

2

In a bowl, whisk the egg whites, egg and paprika. Season with salt and pepper and pour over the vegetables.

3

Cook over medium-low heat for 3 to 4 minutes, gently pushing the edges toward the centre, until the top is almost set. Fold the omelette in half, sprinkle with the herbs and serve.

Notes

The vegetables can be cooked the night before and keep 3 days in the fridge in an airtight container.

Version française : https://cookmoi.com/recipes/omelette-blancs-oeufs-legumes

  • Prep Time

    10 min
  • Cook Time

    8 min
  • Serves

    1 people
  • Calories

    220
Recipe By

Recipe By

Cookmoi

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