Egg White Veggie Omelet is loaded with kale, spinach, mushrooms, onion and tomatoes. This healthy breakfast is flavorful and filling.
Dieting doesn’t have to taste bad! I joined Weight Watchers after my neighbor lost 20 pounds and looks amazing! I love food and I love eating food. This is why I am a food blogger. Being a food blogger has it’s perks and it has it’s pounds. The first week I lost 5 pounds and I still ate tacos and pizza. The key is finding the foods that are worth zero points and loading up on those. So when you find yourself in your favorite restaurant and the pizza is calling your name. You have points to use and you make a better choice on the type of pizza you order (Margherita Pizza). The first couple of days I was HUNGRY! I was trying to figure the program out and stay within my smartpoints budget. Then BOOM I got it! Fruits and Veggies are your friends. Crackers and chips are the enemy. This was in my case anyway.
So now it was a game. I LOVE to eat and create recipes. My first day I used 10 smartpoints on breakfast and it was a bowl of oatmeal. Yikes. I only have 30 smartpoints in a day. Today I had this Egg White Veggie Omelet and grapes. This is worth only 4 points. WIN!
Perfect Omelet Hack
To make the perfect omelet I use this small nonstick frying pan it is perfect for making omelets, eggs, or single serve recipes. Using the small frying pan, the egg whites will cover the bottom of the frying pan. This will make the egg whites a perfect circle. Then I spray my spatula with nonstick cooking spray. The egg won’t stick to your spatula and tear your omelet while flipping the top over the fillings.
Recipe for Egg White Veggie Omelet
Egg White Veggie Omelet
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon diced onion
- 1/4 cup sliced mushrooms
- 1 heaping handful of spinach and kale. *see note
- 1/4 cup diced tomatoes
- Salt and Pepper to taste.
- 1/4 cup 100% liquid egg whites
- chives for garnish
In a nonstick skillet heat up extra virgin olive oil over medium heat.
Add the onion and let cook for 30 seconds.
Add the mushrooms, spinach, kale, and diced tomatoes and let cook until heated through and spinach and kale is wilted. About 1-2 minutes.
Salt and Pepper to taste.
Remove pan from heat.
Transfer omelet filling to a plate and set aside.
There should be some olive oil left in the pan. Lightly spray nonstick cooking spray in the pan.
Let the pan cool down.
Reduce stove heat to medium low.
Pour egg whites in the pan and let it cook. Do not stir.
The egg whites will turn a solid white and start to bubble.
Place the filling on one side of the omelet. Save some of the filling to top your omelet.
With a spatula gently fold the empty side of the omelet over the top of the veggie filling.
Transfer omelet to a plate.
Top the omelet with the reserved filling.
Garnish with sliced chives.
Look in the bagged salad area of your grocery store for a bagged kale and spinach blend.
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