Egg White Omelette
A light and protein-rich egg white omelette filled with spinach, mushrooms and feta cheese. It is the perfect low calorie high protein breakfast that takes less than 10 minutes to make.
Fluffy egg white omelette with vegetables and feta cheese ready in under 10 minutes.
Nutrition per serving
Ingredients
protein
vegetables
topping
aromatics
fat
seasoning
Instructions
Whisk the egg whites
Crack and separate 5 eggs collecting only the whites in a bowl. Add salt and pepper then whisk vigorously for one minute until slightly frothy. The air you incorporate here will make the omelette lighter and fluffier.
Saute the vegetables
Heat olive oil in a non-stick skillet over medium heat. Add garlic and mushrooms and cook for 3 minutes until mushrooms are golden and most of their moisture has evaporated. Add spinach and stir until just wilted, about 30 seconds.
Remove filling and cook egg whites
Push the vegetables to a plate temporarily. In the same pan pour in the whisked egg whites. Let them cook undisturbed for 60 to 90 seconds until the edges are set and opaque but the center is still slightly glossy.
Add filling and fold
Spoon the sauteed vegetables onto one half of the egg white base. Sprinkle crumbled feta cheese over the vegetables. Use a spatula to gently fold the empty half of the omelette over the filled side.
Finish and serve
Cook the folded omelette for another 30 seconds so the inside is fully set but not rubbery. Slide it onto a plate and serve immediately as egg whites become tough and chewy if left sitting.
Substitutions
Common mistakes
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