Description
This Light Veggie Egg White Omelette is a healthy and flavorful breakfast option packed with fresh vegetables and a zesty homemade salsa. Made with fluffy egg whites and a colorful mix of sautéed spinach, bell peppers, zucchini, tomatoes, and red onions, it’s low in fat and calories yet high in protein. The fresh tomato-cilantro salsa adds a vibrant and tangy finish, making this omelette a perfect quick and nutritious start to your day.
Ingredients
Scale
Omelette
- 6 large egg whites
- 2 tablespoons low-fat milk (optional for extra fluffiness)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup baby spinach, chopped
- 1/4 cup red bell pepper, finely diced
- 1/4 cup zucchini, finely diced
- 1/4 cup cherry tomatoes, quartered
- 2 tablespoons red onion, finely chopped
- 1 teaspoon olive oil or nonstick spray
Salsa
- 1/2 cup fresh tomato, diced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon fresh lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon chili flakes or jalapeño (optional)
Instructions
- Prepare the salsa: Combine diced tomato, red onion, cilantro, lime juice, salt, and chili flakes in a small bowl. Set aside to allow the flavors to meld together.
- Whisk the egg whites: In a medium bowl, whisk the egg whites with milk if using, salt, and pepper until frothy and well combined.
- Sauté the vegetables: Heat olive oil in a nonstick skillet over medium heat. Add red onion, bell pepper, and zucchini, and sauté for 2 to 3 minutes until they begin to soften.
- Wilt the greens and tomatoes: Add chopped spinach and quartered cherry tomatoes to the skillet. Cook for 1 minute until the spinach is wilted.
- Pour the egg mixture: Pour the whisked egg whites evenly over the vegetable mixture. Allow to cook undisturbed for 2 to 3 minutes until the edges start to set.
- Complete the cooking: Using a spatula, gently lift the edges of the omelette and tilt the pan so uncooked egg flows beneath the set portions. Continue cooking for another 2 to 3 minutes until the omelette is set but still moist in the center.
- Finish and serve: Fold the omelette in half, slide onto a serving plate, top with the prepared salsa, and serve immediately.
Notes
- You can omit the milk for a lower calorie option, though it makes the omelette fluffier.
- Feel free to add other vegetables like mushrooms or asparagus based on preference.
- Use nonstick spray instead of olive oil to reduce fat content.
- The salsa can be made ahead and refrigerated for up to a day.
- For a spicier kick, increase the chili flakes or add jalapeño slices.
- Serve with whole grain toast or a side of fresh fruit for a balanced meal.
