Veggie Egg White Omelette with Side Salad
Fluffy egg white omelette loaded with sautéed peppers, onions, and mushrooms, served with a simple green salad. Ready in 15 minutes for a light, protein-packed breakfast.
- Total time
- 15 min
- Servings
- 2
- Calories
- 145
- Protein
- 16g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp olive oil in a 10-inch nonstick skillet over medium-high heat until shimmering, about 1 minute.
Step 2
Add diced onion and cook for 2 minutes, stirring occasionally, until softened and fragrant.
Step 3
Stir in bell pepper and mushrooms, cook 3 minutes until the mushrooms release their water and edges begin to brown.
Step 4
Whisk egg whites with salt and pepper, pour into the skillet, and tilt to spread evenly. Cook 3-4 minutes until edges set but center still jiggles slightly.
Step 5
Slide omelette onto a plate. Toss mixed greens with lemon juice, olive oil, salt, and pepper in a small bowl.
Step 6
Serve omelette with side salad immediately.
Tools you’ll need
- 10-inch nonstick skillet
- whisk
- wooden spoon or spatula
- small mixing bowl
- cutting board and knife
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