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Egg White Veggie Omelet

Egg White Veggie Omelet
Prep Time 6 minutes
Cook Time 4 minutes
Total Time 10 minutes
Servings 1 omelet
Calories 4 kcal


  • 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


  1. In a nonstick skillet heat up extra virgin olive oil over medium heat.
  2. Add the onion and let cook for 30 seconds.
  3. Add the mushrooms, spinach, kale, and diced tomatoes and let cook until heated through and spinach and kale is wilted. About 1-2 minutes.
  4. Salt and Pepper to taste.
  5. Remove pan from heat.
  6. Transfer omelet filling to a plate and set aside.
  7. There should be some olive oil left in the pan. Lightly spray nonstick cooking spray in the pan.
  8. Let the pan cool down.
  9. Reduce stove heat to medium low.
  10. Pour egg whites in the pan and let it cook. Do not stir.
  11. The egg whites will turn a solid white and start to bubble.
  12. Place the filling on one side of the omelet. Save some of the filling to top your omelet.
  13. With a spatula gently fold the empty side of the omelet over the top of the veggie filling.
  14. Transfer omelet to a plate.
  15. Top the omelet with the reserved filling.
  16. Garnish with sliced chives.
  17. Serve immediately.

Recipe Notes

Look in the bagged salad area of your grocery store for a bagged kale and spinach blend.

Nutrition Facts
Egg White Veggie Omelet
Amount Per Serving (1 g)
Calories 4
* Percent Daily Values are based on a 2000 calorie diet.