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Quick leftover egg white veggie omelet filled with spinach, mushrooms, red and yellow bell peppers, and fresh herbs.

Quick Leftover Egg White Veggie Omelet

A quick and easy way to use leftover egg whites. This light veggie omelet is made with four egg whites, fresh vegetables, simple seasoning, and optional cheese for an easy breakfast or light meal.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 4 large egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon olive oil or butter
  • 2 tablespoons finely chopped bell pepper
  • 2 tablespoons chopped mushrooms
  • 1/4 cup baby spinach roughly chopped
  • 2 tablespoons shredded cheese optional
  • 1 teaspoon chopped fresh herbs optional

Method
 

  1. Add the egg whites to a medium bowl. Season with salt and black pepper, then whisk for 20–30 seconds until lightly foamy.
  2. Heat the olive oil or butter in an 8-inch nonstick skillet over medium-low heat.
  3. Add the bell pepper and mushrooms. Cook for 2–3 minutes, stirring occasionally, until they begin to soften.
  4. Add the spinach and cook for about 30 seconds, just until slightly wilted.
  5. Pour the whisked egg whites evenly into the skillet. Reduce the heat to low to medium-low.
  6. Cook gently for 2–3 minutes, lifting the edges occasionally with a spatula so uncooked egg white can flow underneath.
  7. Sprinkle the cheese and fresh herbs over one half of the omelet, if using.
  8. When the egg whites are just set but still tender, fold the omelet in half.
  9. Cook for another 20–30 seconds, then transfer to a plate and serve immediately.

Notes

Do not cook egg whites over very high heat because they can become dry or rubbery.
You can substitute the vegetables with tomatoes, onions, zucchini, or other vegetables you have available.
For best results, cook watery vegetables such as mushrooms before adding the egg whites.
Carton egg whites can also be used. Measure approximately 1/2 cup for four large egg whites                   
This recipe makes 1 serving.       
Calories are estimated for 1 serving and do not include optional cheese or extra toppings.