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Healthy vegetable egg white omelet with spinach, mushrooms, peppers, and tomatoes

Healthy Vegetable Egg White Omelet

A light, protein-rich egg white omelet made with spinach, mushrooms, bell peppers, tomatoes, and onion. Perfect for a quick healthy breakfast.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 8 large egg whites
  • 1 cup fresh spinach chopped
  • 1/2 cup mushrooms sliced
  • 1/3 cup bell pepper diced
  • 1/3 cup tomato diced
  • 2 tablespoons onion finely chopped
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon fresh herbs optional

Method
 

  1. Heat olive oil in a nonstick skillet over medium heat.
  2. Add mushrooms, bell pepper, and onion. Cook for 2–3 minutes until slightly softened.
  3. Add spinach and tomato and cook for another minute.
  4. Whisk the egg whites with salt, black pepper, and garlic powder.
  5. Pour the egg whites evenly over the vegetables.
  6. Reduce the heat to medium-low and cook until the egg whites are almost set.
  7. Fold the omelet in half and cook for another 1–2 minutes.
  8. Divide into two portions and serve warm.

Notes

Cook egg whites over medium-low heat and remove them once just set to prevent a dry or rubbery texture.