Egg White Omelet

4 reviews, 4.8 star(s). 100% would make again

Ready in 15 minutes


Fat: 0 g

Carbohydrates: 4 g

Protein:12 g

Calories: 78 kcal


4 egg whites; (medium eggs) or 1/2 cup egg substitute
Olive; oil cooking spray
1 dash dried basil and/or oregano
1 tablespoon onion; (chopped)
1 tablespoon mushrooms; (sliced)
1 tablespoon bell pepper; (chopped)
Salt; (to taste)
Pepper; (to taste)

Original recipe makes 1



1. Place egg whites in mixing bowl and whisk slightly.

2. Add dash of basil and/or oregano to egg mixture and mix well.

3. Coat a small skillet with non-stick cooking spray and set it over low heat.

4. saute cut vegetables until soft, a minute or two.

5. Pour egg into mixture.

6. Cook omelet over low heat until fluffy.

7. Fold the omelet over into a half circle and cook a minute longer.

Notes from Laura:

Add sun dried tomatoes in place of, or in addition to the bell pepper if you wish. Canned mushrooms work just as well as fresh.

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Comment or review

This was my first time cooking anything by myself, let alone an omelette, and even though I burnt it slightly it still turned out to be pretty tasty! I'll definitely be making this again.
EquilibriumWolf 2y ago

I loved this, I used the sun-dried tomatoes and a little green bell pepper, no mushrooms though. Turned out great. My first Omelet!
mandylee1081 5y ago

I included 2 egg yolks for richness, used oven-dried grape tomatoes and fresh basil and cooked it in a little olive oil.
mcosborne 6y ago

[I posted this recipe.]
hanan@home 7y ago

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