Veggie Egg White Omelette with Sauteed Vegetables
Simple egg white omelette loaded with sauteed bell peppers, onions, mushrooms, and cherry tomatoes. Cooked low and slow in coconut or grapeseed oil, then folded for a light, protein-packed meal. Optional basil and hot sauce add flavor. Serve with marinara for dipping.
Ingredients
- 3 egg whites, separated
- 2 whole eggs, as alternative to whites(optional)
- ¼ cup bell pepper, diced
- ¼ cup onion (white or sweet), diced
- ¼ cup cherry tomatoes, halved
- 3 white or cremini mushrooms, chopped(optional)
- 1 fresh basil leaf, whole(optional)
- 1 tsp hot sauce (Siete brand), or similar(optional)
- ½ cup marinara sauce (Betr brand), or similarno sauceomitlighter preparation
removes tomato
- grapeseed or coconut oil, for cooking
- salt, to taste
- black pepper, to taste
Instructions
- 1
Crack eggs and separate whites. Whisk whites together with salt, pepper, and any additional seasonings. Set aside.
- 2
Wipe a medium or large skillet with oiled paper towel using grapeseed or coconut oil. Heat to medium.
- 3
Add diced peppers and onions. Saute until soft and cooked through, about 5 minutes. Add mushrooms after 3 minutes if using.
- 4
Reduce heat to medium low. Pour egg whites into pan, letting them spread across bottom and around vegetables.
- 5
As eggs cook, gently lift edges in 2 or 3 spots with a spatula to let uncooked egg flow underneath.
- 6
Once egg is cooked through and loosened from pan, slide onto plate by tilting pan toward plate. Fold in half.
Tips
Separate eggs carefully to avoid yolk in whites for fluffier texture.
Medium-low heat prevents browning and keeps omelette tender.
Tilting pan toward plate uses gravity to slide omelette out cleanly.
Good to Know
Refrigerate leftover omelette up to 2 days in airtight container. Reheat gently in skillet over low heat.
Dice vegetables and store in containers up to 1 day ahead. Prepare egg white mixture just before cooking.
Serve immediately after folding while warm. Serve marinara on the side for dipping.
Common Mistakes
Do not overheat oil or use high heat to avoid cooking eggs too fast and browning the omelette.
Do not skip lifting edges during cooking to avoid uncooked egg pockets in finished omelette.
Do not cook mushrooms from the start if using them to avoid mushroom liquid making omelette watery.
Substitutions
removes tomato