Egg White & Veggie Omelet Recipe

Inspired by Mimi's Cafe

Time30m

Serves1

Three eggs, spinach, tomatoes, mushrooms, caramelized onions and crumbled feta cheese. Served with sliced tomatoes.

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Ingredients

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1
Caramelize the Onions
In a skillet over medium heat, add a little oil and the chopped onions. Cook them slowly, stirring frequently, until they turn golden brown and caramelized, about 10-15 minutes.
2
Sauté the Veggies
In the same skillet, add the mushrooms and spinach. Sauté until the mushrooms are tender and the spinach is wilted, about 3-5 minutes. Add the diced tomatoes and stir to combine. Remove from heat.
3
Prepare the Omelet
In a bowl, whisk the egg whites until frothy. Pour them into a non-stick skillet over medium heat. Allow the egg whites to cook until they are set on the bottom but still slightly runny on top.
4
Combine and Serve
Once the egg whites are set, layer the sautéed veggies and caramelized onions on one half of the omelet. Sprinkle crumbled feta cheese on top. Fold the omelet over and cook for another minute or until heated through. Serve with sliced tomatoes on the side.