This egg white omelette is light, protein-packed, and full of color and flavor. Loaded with greens and veggies, topped with cheese and served with a fresh salad, it’s a perfect start to your day—or a clean meal any time.
Ingredients:
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1 teaspoon olive oil
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2 tablespoons chopped red onion
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2–3 tablespoons chopped sweet peppers (red/yellow)
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A handful of chopped kale
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A handful of baby spinach
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4–6 egg whites
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Salt, to taste
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Black pepper, to taste
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A pinch of paprika
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A pinch of Italian seasoning
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2 tablespoons grated cheese (cheddar, mozzarella, or your choice)
Instructions:
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Sauté Veggies:
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Heat olive oil in a non-stick pan.
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Add red onion and sweet peppers. Sauté for a minute.
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Add kale and baby spinach. Cook until wilted.
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Add Egg Whites:
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Pour in the egg whites evenly over the veggies.
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Sprinkle with salt, pepper, paprika, and herbs.
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Add grated cheese on top. Let it cook undisturbed for 2 minutes on medium heat.
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Flip & Finish:
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Carefully flip (or fold in half if easier).
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Cook another 30–60 seconds until firm and golden.
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Serve:
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Slide onto a plate.
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Serve with a salad of fresh tomato, avocado, and greens.
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Top with a drizzle of pesto if desired.
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Tips:
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Use a non-stick or well-seasoned pan for best results.
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Add mushrooms, zucchini, or jalapeños for variation.
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Want extra protein? Add cooked shredded chicken or tofu.
