Veggie-Loaded Egg White Omelette Board
Fluffy egg white omelette stuffed with sautéed mushrooms, peppers, and spinach, served with crusty toast, jam, and fresh salad for a complete breakfast spread.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 22g
Ingredients
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Open the appInstructions
Step 1
Toast the bread until golden and crisp, about 3 minutes. Set on a plate with jam alongside.
Step 2
Heat 1 tbsp oil in a 10-inch nonstick skillet over medium-high. Add mushrooms and peppers, cook 4 minutes until softened.
Step 3
Add spinach and stir until wilted, about 60 seconds. Transfer vegetables to a plate.
Step 4
Whisk egg whites with salt and pepper. Pour into the skillet, let sit 20 seconds until edges start to set.
Step 5
Gently push cooked edges toward center, tilting pan so raw egg flows to edges. Cook 3 more minutes until mostly set.
Step 6
Scatter vegetables and cheese over half the omelette, fold in half, and slide onto a plate. Serve with toast, jam, and salad.
Tools you’ll need
- 10-inch nonstick skillet
- toaster
- whisk
- silicone spatula
- serving plate
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