Veggie Egg White Omelette

A vegetable egg white omelette that can be made with a variety of veggies and cheeses.

Make This Recipe

1 teaspoon olive oil

1/4 cup diced onion

1/4 cup diced bell pepper

1/2 cup baby spinach

3/4 cup Eggland's Best 100% Liquid Egg Whites

2 tablespoons favorite cheese

2-3 fresh basil leaves (optional)

Salt and pepper, to taste

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Heat olive oil in a nonstick pan over medium heat. Add the onion and bell pepper and saute until softened. Add the spinach and stir until it begins to wilt. Season with salt and pepper.
Pour the egg whites over the vegetables. Use a rubber spatula to gently lift the edges so that the liquid egg whites can run under and cook completely.
When the eggs have just set, sprinkle the goat cheese and basil over one half. Use a spatula to fold the omelette in half.
Transfer to a plate and serve warm. Garnish with avocado and/or fresh herbs if desired.