Skinny Omelette Recipe
Goat cheese-filled egg white omelette with asparagus, roasted red peppers and roasted garlic cloves. Topped with fresh herbs and green onions. Served with an English muffin and fresh seasonal fruit.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Omelette Ingredients
Method
Cooking Directions
- 1
Prepare the Ingredients
Wash and trim the asparagus, then cut it into 1-inch pieces. Chop the roasted red peppers and slice the roasted garlic cloves. Set aside.
- 2
Cook the Asparagus
In a non-stick skillet over medium heat, add a splash of water and the asparagus. Cook for about 3-4 minutes, until tender. Remove from skillet and set aside.
- 3
Make the Omelette
In the same skillet, pour in the egg whites and cook for 2-3 minutes, gently stirring to ensure even cooking. Once the egg whites are mostly set, add the cooked asparagus, roasted red peppers, roasted garlic, and goat cheese on one half of the omelette.
- 4
Fold and Serve
Carefully fold the omelette in half and let it cook for another minute. Season with salt and black pepper. Transfer to a plate and top with fresh herbs and sliced green onions.
