Veggie Omelete Recipe

Time30m

Serves2

Fluffy egg whites with diced tomatoes, mushrooms, spinach, and Swiss. Topped with more melted Swiss cheese and sliced avocado.

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Ingredients

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1
Whisk the Egg Whites
In a mixing bowl, whisk together the egg whites, salt, and black pepper until they are frothy and well combined.

2
Sauté the Vegetables
In a non-stick skillet over medium heat, add a small amount of oil or cooking spray. Sauté the diced tomatoes, sliced mushrooms, and chopped spinach until the mushrooms are tender and the spinach is wilted, about 5 minutes.

3
Mix in Cheese
Remove the skillet from the heat and stir in 1 cup of shredded Swiss cheese into the vegetable mixture until melted and combined.
4
Add Egg Whites
Pour the whisked egg whites over the vegetable and cheese mixture in the skillet, spreading evenly. Cook on low heat until the edges begin to set, about 4-5 minutes.

5
Melt Remaining Cheese
Sprinkle the remaining 0.5 cup of shredded Swiss cheese on top of the omelet. Cover the skillet with a lid and let it cook for another 2-3 minutes until the cheese is melted and the egg whites are fully set.

6
Plate the Omelet
Carefully slide the completed omelet onto a plate. Top with sliced avocado before serving.