When I think Omelette, I always think of it as something made with an entire egg and should look yellow. Nevertheless, given I am on a healthy food diet, I decided to take my chances and make an omelette with only egg whites. Boy, was I wrong? The omelet turned out golden, savory and looked delicious. An egg white omelette makes a perfect health diet breakfast with just the right amount of proteins and veggies mixed together.
In my Omelette, I used a red onion, chopped garlic, ginger paste, a tomato, some chopped spinach, few chopped white mushrooms, scallions and bell peppers.
There are various ways you can make an egg white omelette. I like to first cook my veggies over PAM Olive Spray and then add Egg Whites. After that, I add some salt and pepper as required. I also like to flip my omelette once its cooked from one side. This makes it thoroughly cooked from both sides. An egg white omelette, which cooks up to be a little brown, tastes much better than an all white looking omelette.
Egg White Omelette
- 1 cup Egg Whites
- 1 Medium Size Chopped Red Onion
- 1 Chopped Tomato
- 1 tsp Ginger Paste
- 1 tsp Chopping Garlic
- 10 Chopped Spinach Leaves
- 1/4 cup Sliced Scallions (Green Onions)
- 5 White Mushrooms
- Olive Pam Spray
- Salt/Pepper As Per Taste Requirements
- Heat a nonstick 8-inch skillet over medium heat for about 5 minutes.
Once the skillet is hot, spray it with PAM. Add the onion, ginger and garlic paste. Once onions turn golden yellow, add the tomato. Stir it for 2 minutes. Then add in the mushrooms, spinach and scallions. Mix well for about 5 minutes. Once cooked, add in the egg whites along with salt and pepper. Flip the omelette in about 5 minutes. After flipping, let it cook for another 5 minutes and that’s it, you have a delicious tasting egg whites’ omelette. Slide onto a plate and serve.