Lean & Green Omelet Recipe

Prepare vegetables

Wash spinach and pat dry. Slice cremini mushrooms, chop broccoli into small florets, dice onion and red bell pepper. Dice avocado and quarter cherry tomatoes for the salsa; finely mince the red onion for the salsa separately.

Heat a 10-inch nonstick skillet over medium heat. Add 1 tablespoon olive oil and 1/2 tablespoon butter. When shimmering, add the diced onion and red bell pepper. Sauté 2–3 minutes until softened and translucent.

Add sliced cremini mushrooms and broccoli pieces to the skillet. Sauté 4–5 minutes until mushrooms begin to brown and broccoli is tender-crisp. Season vegetables with 1/4 tsp kosher salt and a pinch of black pepper.

Add the packed cup of spinach to the pan. Cook 1–2 minutes, stirring, until spinach wilts and reduces in volume. Transfer the cooked vegetables to a bowl and set aside. Wipe the skillet clean with a paper towel.

In a small bowl, gently combine 1/2 cup diced avocado, 1/4 cup quartered cherry tomatoes, 1 teaspoon finely minced red onion, 1 tablespoon chopped cilantro and 1 teaspoon lime juice. Season with 1/8 tsp salt and 1/8 tsp black pepper. Stir carefully to avoid mashing the avocado. Taste and adjust lime or salt if needed. Refrigerate until serving.

Whisk together 1.5 cups liquid egg whites with 1/2 tsp salt and 1/4 tsp black pepper in a bowl until slightly frothy.

Heat the same 10-inch nonstick skillet over medium-low and lightly coat with cooking oil spray or a thin film of olive oil. Pour the egg whites into the skillet and let them set undisturbed for 30–45 seconds until edges begin to firm.

Using a flexible spatula, gently pull set edges toward the center while tilting the pan so uncooked egg flows to the edges; repeat until the surface is mostly set but still slightly moist on top, about 1–1.5 minutes more.

Reduce heat to low. Evenly distribute the reserved vegetable filling over one half of the omelet. Sprinkle 1/2 cup shredded fontina over the vegetables.

Carefully fold the empty half of the omelet over the filled half. Cook 30–60 seconds more to melt the cheese and finish setting the eggs, covering the pan with a lid if desired to help melt.

Slide the omelet onto a plate. Spoon the avocado salsa over the top or serve alongside. Garnish with extra chopped cilantro if desired.