Egg white omelette
Make a light and healthy egg white omelette filled with spinach, scallions, and dill. This easy dish is perfect for a nutritious breakfast.
Cook time 10 min
Prep time 10 min
Ingredients:
1 short spray cooking spray oil1 cup scallions
2 cups spinach
1 tbsp dill
salt & pepper to taste
3 egg whites
Looking for a light and healthy breakfast option? Try this delectable egg white omelette! Packed with nutritious ingredients like scallions, spinach, and dill, this omelette will kickstart your day on a wholesome note. Perfect for those keeping an eye on their calorie intake, this dish is not only easy to prepare but also brimming with flavor.
Instructions:
- Chop the scallions.
- Roughly chop the spinach.
- Finely chop the dill.
- Spray a non-stick skillet with cooking spray oil and place it over medium heat.
- Add the chopped scallions to the skillet. Sauté for about 2-3 minutes or until they become fragrant and start to soften.
- Add the chopped spinach to the skillet and cook for another 2-3 minutes until the spinach is wilted.
- Remove the cooked vegetables from the skillet and set them aside.
- In a small bowl, whisk the egg whites until slightly frothy.
- Re-spray the skillet with a short spray of cooking spray if needed.
- Pour the egg whites into the skillet and let them cook for about 1 minute on medium-low heat.
- As the edges begin to set, gently lift them with a spatula, allowing uncooked egg whites to flow underneath.
6. Add the Vegetables:
- Once the egg whites are almost fully set but still slightly runny on top, evenly distribute the sautéed scallions, spinach, and chopped dill over one half of the omelette.
7. Fold and Finish:
- Carefully fold the other half of the omelette over the vegetables.
- Cook for another 1-2 minutes, ensuring the egg whites are fully cooked but the omelette remains tender.
- Season with salt & pepper to taste.
- Transfer the omelette to a plate and serve immediately.
There you have it, a simple yet flavorful egg white omelette that’s ready in minutes! This dish makes for a perfect breakfast or snack, providing you with a good dose of protein and greens. Enjoy it on its own or pair it with a side of whole grain toast for a more satisfying meal.
Egg white omelette FAQ:
Cooking the egg white omelette takes about 4-6 minutes in total. Sauté the scallions and spinach for 4-6 minutes, then cook the egg whites for about 1 minute before adding the vegetables, followed by an additional 1-2 minutes to finish cooking after folding.
The omelette is done when the egg whites are fully cooked and no longer runny, while still remaining tender. The edges should be set, and if you gently press down, the center should bounce back without residue sticking to your finger.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or skillet on low heat to warm through without overcooking.
You can substitute scallions with chopped onions or leeks, and spinach can be replaced with kale or Swiss chard. Adjust cooking times if using tougher greens.
This recipe is already dairy-free as it uses egg whites and cooking spray. Ensure that any cooking spray or oil used is dairy-free to maintain that dietary requirement.
Tips:
- Make sure to thoroughly whisk the egg whites to incorporate air, which will give you a fluffier omelette.
- Preheat your pan well before adding the egg whites to ensure an even cook and prevent sticking.
- Feel free to add other veggies such as bell peppers, tomatoes, or mushrooms to customize the omelette to your taste.
- For a bit of extra flavor, consider adding a sprinkle of cheese on top before folding the omelette.
- To save time in the morning, you can pre-chop your vegetables the night before and store them in the refrigerator.
Nutrition per serving
1 ServingsCalories 90kcal
Protein 13g
Carbohydrates 8g
Fiber 1.91g
Sugar 3.86g
Fat 0.79g
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