Loaded Veggie Egg White Omelette
Fluffy egg white omelette stuffed with sautéed peppers, onions, and mushrooms, served with crispy toast, warm potatoes, and a fresh green salad. Everything cooks in one skillet in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 22g
Ingredients
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Open the appInstructions
Step 1
Dice the bell pepper and onion into small pieces. Slice the mushrooms 1/4-inch thick.
Step 2
Heat 1 tbsp oil in a 10-inch non-stick skillet over medium-high until shimmering. Add onion and cook 2 minutes until soft.
Step 3
Add bell pepper and mushrooms, cook 4 minutes stirring occasionally until vegetables soften and shrink.
Step 4
Whisk the egg whites with a pinch of salt and pepper until frothy, about 1 minute. Pour into the skillet, spreading evenly.
Step 5
Cook 3 minutes without stirring until edges set. Scatter cheese over half, then fold omelette in half and slide onto a plate.
Step 6
Toast the bread, arrange on the plate with the omelette, potatoes, salad, and a dollop of sour cream on the side.
Tools you’ll need
- 10-inch non-stick skillet
- cutting board
- chef's knife
- whisk
- spatula
- toaster
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