Garden Veggie Egg White Omelet
Prep
10 mins
Cook Time
8 mins
Servings
1
This Garden Veggie Egg White Omelet is a great way to start the day. Light, fluffy, and packed with protein and colorful vegetables. It's a simple breakfast that feels both fresh and satisfying. For breakfast, I like to build meals around protein and vegetables to help support steady energy, fullness, and overall health. Whether you're enjoying it on a busy weekday morning or a slow weekend brunch, this omelet is proof that nourishing meals don't need to be complicated or time consuming.
Feel free to swap the vegetable for what is in season and local to you.
XO,
Bobbielee
Ingredients
- 6 egg whites
- 1 tsp olive oil
- 1/4 cup diced bell pepper
- 1/4 cup mushrooms, sliced
- 1/4 cup baby spinach
- 2 tbsp diced onion
- 2 tbsp crumbled feta (optional)
- Salt and pepper, to taste
- Fresh herbs for garnish
Directions
Heat olive oil in a nonstick skillet over medium heat.
Sauté onion, peppers, and mushrooms for 3–4 minutes until softened.
Add spinach and cook until wilted.
Pour egg whites over the vegetables.
Cook until the edges set, then gently lift the sides to allow uncooked egg whites to flow underneath.
Sprinkle with feta if using.
Fold in half and cook another 1–2 minutes.
Serve immediately.
Share the love
#HealthyBreakfast
#HighProteinBreakfast
#Eggwhiteomelet
#Omelet
#Vegetarianbreakfast
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