Veggie Egg White Omelette
A quick, healthy, and halal-friendly Veggie Egg White Omelette packed with bell peppers, spinach, mushrooms, and feta cheese. This high-protein, low-fat breakfast is perfect for busy mornings, providing sustained energy for the whole family while adhering to mindful dietary values.
- Prep Time: 9 mins
- Cook Time: 6 mins
- Total Time: 15 mins
- Yield: 4 servings
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Halal, Vegetarian, Keto-friendly, Low-Carb, Gluten-Free
Ingredients
1 cup Egg Whites
1/2 cup Baby Spinach
1/4 cup Diced small Bell Peppers
2 tablespoons Finely minced Red Onio
1/4 cup Thinly sliced Mushrooms
2 tablespoons Crumbled Feta Cheese
1 teaspoon Olive Oil
To taste Sea Salt
To taste Black Pepper
1/2 teaspoon Lemon Juice
Instructions
- First, prepare all your vegetables by washing and dicing them finely
- Heat a non-stick skillet over medium-low heat. Add the olive oil and swirl it around to coat the surface
- Sauté the onions, mushrooms, and bell peppers for about 3-4 minutes
- Add the chopped spinach to the pan. Stir it for 30 seconds until it just starts to wilt
- While the veggies cook, whisk your egg whites in a small bowl with salt, pepper, and a drop of lemon juice
- Pour the whisked egg whites directly over the vegetables in the skillet
- Use a spatula to gently lift the edges of the Veggie Egg White Omelette. Let the raw egg flow underneath the cooked portions
- Once the top looks almost set, sprinkle the crumbled feta cheese over one half of the Veggie Egg White Omelette
- Carefully fold the other half over the cheese. Let the Veggie Egg White Omelette sit for another 30 seconds to melt the cheese
- Slide the finished Veggie Egg White Omelette onto a plate and serve immediately
Notes
Use a high-quality non-stick pan and maintain medium-low heat to prevent sticking and overcooking, as egg whites are delicate.
Whisk egg whites until slightly frothy for a more voluminous omelette; season right before cooking.
If flipping is difficult, you can finish the omelette under a broiler for 60 seconds to set the top.
Store cooled leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet on low heat with a lid to retain moisture; avoid using a microwave.
Prep vegetables the night before for even quicker morning preparation.
Always use halal certified ingredients to ensure the meal aligns with dietary values.
Find it online: https://recipeforhouse.com/veggie-egg-white-omelette/