Egg White Omelet

By abbeysue

Fast, easy, foolproof, customizable, and packed with protein - all for fewer calories than your average fast-food breakfast sandwich.

Egg White Omelet
  • 2 tablespoons chopped onion

  • 2 tablespoons chopped green bell pepper

  • 2 tablespoons chopped mushrooms

  • salt and ground black pepper to taste

  • 1 (32 ounce) container refrigerated pasteurized egg white substitute (such as Egg Beaters Whites®)

  • Cooking Spray

  1. Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.

  2. Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. *If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.

Nutritional Facts

Calories 128 kcal
Fat 0.1 g
Carbohydrates 0.8 g
Fiber 0.2 g
Protein 24.9 g
Sodium 468 mg

breakfast vegetarian