Egg White Veggie Omelette Recipe

Prep vegetables

Wash and dry the peppers, spinach and cherry tomatoes. Remove seeds and membranes from peppers and dice into roughly 1/4-inch pieces. Slice mushrooms, halve tomatoes, and finely dice the onion. Measure out shredded cheese.

Sauté vegetables

Heat 1 tablespoon olive oil or butter in a nonstick skillet over medium heat. Add diced onion and sauté 1–2 minutes until translucent. Add bell peppers and mushrooms and cook 3–4 minutes until softened. Add spinach and cherry tomatoes and cook another 1–2 minutes just until spinach wilts. Season with 1/4 tsp salt and 1/8 tsp black pepper. Transfer vegetables to a bowl and keep warm.

Cook egg whites

Wipe skillet clean or use a second nonstick pan. Reduce heat to medium-low and add a light spray or a small dab of oil if needed. Pour 6 egg whites (or equivalent carton measure) into the pan. Sprinkle 1/4 tsp salt and 1/8 tsp black pepper over the egg whites. Gently swirl and let set for 30–45 seconds, then use a spatula to pull the set edges toward the center, letting uncooked egg flow outward. Continue for 1–2 minutes until mostly set but slightly moist on top.

Assemble omelette

Evenly spread the sautéed vegetables across one half of the set egg whites. Sprinkle 1/2 cup shredded Monterey Jack cheese on top of the vegetables. If adding beef or chicken fajita, warm and arrange the cooked sliced meat on top of the vegetables now.

Finish and serve

Fold the empty half of the egg whites over the filled half using a spatula to make an omelette. Cook 30–60 seconds more until cheese melts and eggs are fully set (but not dry). Slide omelette onto plate and tent loosely with foil for 1 minute before serving.

Place 1/2 cup drained and rinsed black beans in a small saucepan over low heat. Add 1/4 tsp ground cumin, 1/2 tsp lime juice and 1/8 tsp salt. Warm gently, stirring occasionally, for 3–4 minutes until heated through. Mash lightly with the back of a spoon if you prefer a creamier texture.

Parboil or microwave the cubed potatoes for 4–5 minutes until just tender (not falling apart). Drain and pat dry. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the par-cooked potatoes in a single layer and cook without stirring for 3–4 minutes to develop a crust. Stir and continue to cook another 4–6 minutes until golden and fully cooked. Season with 1/4 tsp salt, 1/4 tsp smoked paprika and 1/8 tsp onion powder. Stir in optional chopped cilantro just before removing from heat.

Place the omelette on the plate with a scoop of warmed black beans and a portion of breakfast potatoes. Garnish with extra chopped cilantro or a lime wedge if desired. Serve immediately.