Spinach, swiss and egg white omelet
This spinach, Swiss, and egg white omelet is a nutritious breakfast that combines wilted spinach and melted Swiss cheese for a light and satisfying meal. Quick to prepare, it offers a healthy dose of protein and flavor in just a few minutes.
Cook time 5 min
Prep time 5 min
Ingredients:
1 short spray cooking spray oil1 cup spinach
3 egg whites
1/2 oz swiss cheese
If you're looking for a light, nutritious breakfast that's both satisfying and simple to make, this spinach, Swiss, and egg white omelet is the perfect choice. Packed with protein and nutrients, it's a delightful way to start your day, and it comes together in just a few minutes with minimal ingredients.
Instructions:
- Spray the cooking spray oil lightly over a non-stick frying pan and place it over medium heat.
- Once the pan is hot, add the spinach.
- Cook the spinach for 1-2 minutes, stirring occasionally, until it's wilted but still vibrant green.
- Remove the spinach from the pan and set it aside.
- Lower the heat to medium-low.
- Pour the egg whites into the same pan, swirling them gently to form an even layer.
- Let the egg whites cook undisturbed for 1-2 minutes until they start to set but are still slightly runny on top.
- Evenly distribute the wilted spinach over half of the omelet.
- Sprinkle the shredded Swiss cheese over the spinach.
- Carefully fold the omelet in half using a spatula, covering the spinach and cheese with the plain side of the egg whites.
- Let it cook for another 1-2 minutes to melt the cheese and set the inside fully.
- Slide the omelet onto a plate.
- Serve immediately while hot.
This spinach, Swiss, and egg white omelet is not only delicious but also incredibly healthy, making it a great option for a quick breakfast or a light meal. With a few simple tips and steps, you can prepare a nutritious omelet that will keep you energized throughout the day. Enjoy!
Spinach, swiss and egg white omelet FAQ:
The total cooking time for the omelet is about 5-7 minutes. This includes 1-2 minutes for wilting the spinach and an additional 3-5 minutes for cooking the egg whites and melting the cheese.
The egg whites are fully cooked when they are no longer translucent and are set but still slightly moist on top. When folding the omelet, it should feel firm but not overcooked.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stove before serving.
You can substitute Swiss cheese with other cheeses like mozzarella, feta, or cheddar, depending on your flavor preference.
A medium non-stick frying pan, about 8-10 inches in diameter, works best for making this omelet, allowing enough space to cook the egg whites evenly.
Tips:
- Make sure to wash and dry the spinach thoroughly before cooking to remove any dirt or sand.
- Use a non-stick skillet to reduce the need for additional oil and to make the omelet easier to flip.
- Let the egg whites cook until they start to set before adding the spinach and cheese to ensure even cooking.
- Fold the omelet gently to prevent it from breaking apart.
- Feel free to add your favorite herbs and spices to enhance the flavor of the omelet.
Nutrition per serving
1 ServingsCalories 130kcal
Protein 18g
Carbohydrates 3.89g
Fiber 0.48g
Sugar 0.98g
Fat 4.81g
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