Light Veggie Egg White Omelette (Printable Version)

Protein-rich egg whites combined with colorful vegetables and bright salsa for a light, nourishing breakfast or brunch.

# What You'll Need:

→ Omelette

01 - 6 large egg whites
02 - 2 tablespoons low-fat milk, optional
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 cup baby spinach, chopped
06 - 1/4 cup red bell pepper, finely diced
07 - 1/4 cup zucchini, finely diced
08 - 1/4 cup cherry tomatoes, quartered
09 - 2 tablespoons red onion, finely chopped
10 - 1 teaspoon olive oil or nonstick cooking spray

→ Salsa

11 - 1/2 cup fresh tomato, diced
12 - 2 tablespoons red onion, finely chopped
13 - 1 tablespoon fresh cilantro, chopped
14 - 1 teaspoon lime juice
15 - 1/4 teaspoon salt
16 - 1/8 teaspoon chili flakes or jalapeño, optional

# How to Prepare:

01 - Combine all salsa ingredients in a small bowl and set aside to allow flavors to meld together.
02 - In a medium bowl, whisk egg whites with milk if using, salt, and pepper until the mixture becomes frothy.
03 - Heat olive oil in a nonstick skillet over medium heat. Add onion, bell pepper, and zucchini; sauté for 2 to 3 minutes until slightly softened.
04 - Add spinach and cherry tomatoes to the skillet; cook for 1 minute until spinach is wilted.
05 - Pour whisked egg whites evenly over the vegetables. Allow to cook undisturbed for 2 to 3 minutes until the edges begin to set.
06 - Gently lift the edges of the omelette with a spatula and tilt the pan so uncooked egg flows beneath. Continue cooking for another 2 to 3 minutes until the omelette is just set but still moist.
07 - Fold the omelette in half and slide onto a plate. Top with prepared salsa and serve immediately.

# Expert Suggestions:

01 -
  • It tastes indulgent and feels like a treat, but your body knows you made something genuinely good for it.
  • Fresh salsa on top adds that bright kick that makes you feel like you're eating something vibrant, not just healthy.
02 -
  • Don't be tempted to crank the heat thinking it'll cook faster—medium is your friend because high heat scrambles the bottom before the top sets.
  • The omelette keeps cooking from residual heat for a few seconds after you move it off the pan, so pull it off the heat when it's *just* set, not firm.
03 -
  • Room-temperature egg whites whip faster and fluffier than cold ones, so pull them out five minutes before cooking if you remember.
  • The nonstick skillet is non-negotiable here—it's what lets you fold without disaster and serve without scraping.
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