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Easy egg white omelet with spinach, red bell pepper, and onion

Easy Egg White Omelet Recipe

A quick and fluffy egg white omelet made with spinach, bell pepper, onion, and simple seasonings. This light, high-protein breakfast is ready in just 10 minutes.
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Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 4 large egg whites or 1/2 cup carton egg whites
  • 1 teaspoon olive oil
  • 1/4 cup red bell pepper diced
  • 2 tablespoons onion diced
  • 1 cup baby spinach chopped
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • Black pepper to taste
  • 1 tablespoon chopped chives or parsley optional
  • 2 tablespoons feta or grated cheese optional

Method
 

  1. Heat half of the olive oil in a 7- or 8-inch nonstick skillet over medium heat.
  2. Add the diced onion and bell pepper. Cook for about 2 minutes, stirring occasionally.
  3. Add the chopped spinach and cook for another 30–60 seconds, or until the spinach is wilted.
  4. Transfer the cooked vegetables to a plate and set aside.
  5. Add the egg whites, water, salt, and black pepper to a mixing bowl. Whisk for 20–30 seconds, until lightly foamy.
  6. Reduce the heat to medium-low and add the remaining olive oil to the skillet.
  7. Pour the egg whites into the skillet. Let the edges set for about 20 seconds.
  8. Use a silicone spatula to gently pull the cooked edges toward the center while tilting the pan so the uncooked egg whites flow into the empty spaces.
  9. When the egg whites are almost set but still slightly glossy, add the cooked vegetables and optional cheese over one half of the omelet.
  10. Fold the empty half of the omelet over the filling.
  11. Cook for another 30–60 seconds, or until the egg whites are completely set and no visible liquid remains.
  12. Transfer to a plate, garnish with optional chives or parsley, and serve immediately.

Notes

Use medium-low heat to keep the egg whites soft and fluffy.
Do not overcook the omelet. Remove it from the heat as soon as the egg whites are fully set.
Cook watery vegetables before adding them to the omelet to prevent a wet center.
Whisk the egg whites only until lightly foamy. Stiff peaks are not needed.
A 7- or 8-inch skillet works best because a larger pan may spread the egg whites too thinly.
Carton egg whites can be used instead of fresh egg whites. About 1/2 cup equals four large egg whites, although package conversions may vary.
For extra flavor, add feta, cheddar, fresh herbs, cooked mushrooms, chicken, turkey, or avocado.