Egg White Vegetable Omelette Recipe

Time20m

Serves1

Four egg whites topped with fresh sautéed tomatoes, jalapeño peppers, and cheese. Served with toast or pancakes.

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Ingredients

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1
Prep the Vegetables
Dice the medium tomato and finely chop the jalapeño pepper. Set aside.
2
Sauté the Vegetables
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced tomato and chopped jalapeño and sauté for about 3-4 minutes until softened. Season with salt and black pepper. Remove from the skillet and set aside.
3
Cook the Egg Whites
In the same skillet, pour the 4 egg whites and cook over medium-low heat. Use a spatula to gently stir the egg whites, allowing them to cook evenly. Cook until they are set but still moist, about 3-5 minutes.
4
Add the Toppings
Once the egg whites are cooked, add the sautéed vegetables on one half of the omelette. Sprinkle 1 cup of cheddar cheese on top of the vegetables. Fold the omelette in half and cook for an additional 1-2 minutes until the cheese melts.

5
Serve the Omelette
Carefully slide the omelette onto a plate. Serve hot with 2 slices of toast or pieces of pancakes on the side.