Best Egg White Omlet With Vegetable And Cheese Recipes

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LIGHT, DELICIOUS VEGETABLE EGG WHITE OMELET



Light, Delicious Vegetable Egg White Omelet image

This recipe is a great way to start off the day without the cholesterol or fat of a whole egg without sacrificing any of the flavor! Usually egg white omelets are really bland unless you stuff them with cheese, which cancels out the entire purpose of using egg whites. Anyway, wanting a delicious egg white omelet for breakfast one sunday morning, i whipped this up and was astounded with its amazing flavor! Using a lot of veggies kept me full until lunch, and the protein in the egg whites kept me going all day. Enjoy! This recipe can be easily altered by adding meat or different vegetables, i am a vegetarian so i didn't put any meat in. Also, change the cheeses to whatever you like, i used mozerella to keep the flavor mild. Note: Braggs liquid aminos is a healthy soy sauce substitute that adds protein and flavor to any desired dish. It can be found at most regular grocery stores and if not, at any health food store. If you don't have braggs, use soy sauce to taste on top of omelet. It sounds weird, but adds delicious flavor to the omelet!

Provided by luv_yoo_lotz

Categories     Breakfast

Time 17m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 10

4 egg whites
1/2 cup broccoli
1/2 cup mushroom
1/2 tomatoes
1/4 cup part skim mozzarella cheese
1/2 teaspoon cumin
1/2 teaspoon rosemary
1 pinch salt
1 pinch pepper
Braggs liquid aminos, on top

Steps:

  • 1. Prepare all vegetables before hand, slicing mushrooms, chopping broccoli into small florets, and dicing tomato. Set aside.
  • 2. In a medium sauce pan, grease with non fat no stick spray. Let pan heat up, and add in four egg whites. Let cook until it begins to set slightly but still has clear coating, and add in salt, pepper, cumin, rosemary, cheese and vegetables.
  • 3. Let remaining egg white cook through, fold omelet.
  • 4. Plate omelet, and top with desired amount of braggs liquid aminos or soy sauce. Enjoy!

Nutrition Facts : Calories 191.6, Fat 7.2, SaturatedFat 3.8, Cholesterol 22.1, Sodium 571.5, Carbohydrate 8.8, Fiber 2.5, Sugar 4.2, Protein 23.7

EGG WHITE OMLET WITH VEGETABLE AND CHEESE



Egg White Omlet With Vegetable and Cheese image

I made this for breakfast this morning. Curious of the nuttitional value. It was delicious, though. Pleas note that I used Mrs. Dash Tableblend fas my seasoning.

Provided by chef lisae

Categories     < 30 Mins

Time 20m

Yield 1 serving, 1 serving(s)

Number Of Ingredients 8

5 large egg whites (Seperated from whole eggs)
1/2 cup red bell pepper, Chopped
1/4 cup red onion, Chopped
3 ounces mushrooms, Chopped
1 large garlic clove, Chopped
1 tablespoon Smucker's No Sugar Added Orange Spread, 75% reduced fat sharp cheddar cheese. (I use Cabot)
cooking spray
1/2 cup fresh blueberries

Steps:

  • Heat a pan coated with cooking spray over medium heat.
  • Add the veggies and saute until soft. About 5 minutes.
  • In another pan coated with cooking spray and heated over medium heat, add the eggs and cheese.
  • Allow eggs to set.
  • Add the veggies to one half of the omlet and flip the other half over to cover the veggies.
  • Transfer the omlet to a plate.
  • Place Blueberries in a small dish.
  • Enjoy!

Nutrition Facts : Calories 191.2, Fat 1.1, SaturatedFat 0.1, Sodium 284.1, Carbohydrate 24.1, Fiber 5, Sugar 15.1, Protein 22.6

EASY EGG WHITE OMELET



Easy Egg White Omelet image

This is my go-to breakfast every morning. Fast, easy, foolproof, customizable, and packed with protein, all for fewer calories than your average fast-food breakfast sandwich.

Provided by DONNA

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 4

Number Of Ingredients 6

cooking spray
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®)

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 24.9 g, Sodium 370.9 mg, Sugar 0.4 g

MOST DELICIOUS EGG WHITE OMELETTE EVER



Most Delicious Egg White Omelette Ever image

This is easy and very satisfying. You can add whatever veggies you like by either stirring them into the egg whites right before pouring into the skillet or you can put them on 1/2 of the eggs right before serving and fold the other half of the eggs over the veggies. Oh yeah, did I mention that this is really healthy and your family will never even suspect!

Provided by Chef Emstar

Categories     Breakfast

Time 9m

Yield 1 serving(s)

Number Of Ingredients 4

5 egg whites
1 tablespoon reduced-fat feta cheese
1/4 teaspoon fresh ground pepper
1/4 teaspoon dried oregano

Steps:

  • Whip the egg whites in a blender or with an immersion blender until they are fluffy.
  • Add in the feta, pepper and oregano and whip again.
  • Heat a non-stick skillet over medium heat and spray lightly with pure olive oil cooking spray.
  • Pour in the egg mixture and cook for 2 minutes. Cover and cook for 2 more minutes.
  • Uncover and flip the eggs over. Cook for 1 more minute. If you want to add veggies, you can put them on 1/2 of the egg mixture and fold the other half over them. Then slide the eggs onto a plate.
  • My favorite veggie combo is spinach, green onion and roasted red pepper.
  • Enjoy!

SPINACH, TOMATO, AND FETA EGG WHITE OMELETTE



Spinach, Tomato, and Feta Egg White Omelette image

Easy and filling egg white omelette stuffed with veggies and tangy feta.

Provided by patnodes

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 6

cooking spray
3 egg whites
salt and ground black pepper to taste
¼ cup chopped fresh spinach, or more to taste
6 cherry tomatoes, sliced
2 tablespoons crumbled feta cheese

Steps:

  • Heat a skillet over medium heat and spray with cooking spray.
  • Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 6.5 g, Cholesterol 16.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 14.7 g, SaturatedFat 2.9 g, Sodium 396.2 mg, Sugar 1.5 g

EGG WHITE OMELET



Egg White Omelet image

This egg white omelet is an easy and healthy way to kick-start your day.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

1 teaspoon butter or olive oil
4 large egg whites
1/2 teaspoon coarse salt
Chopped herbs, such as parsley, chives, and chervil (optional)
Cooked spinach, chopped (optional)
Freshly grated cheese, such as Parmesan, ricotta salata, or manchego (optional)

Steps:

  • Heat butter or oil in a small nonstick skillet over low heat. Meanwhile, whisk together egg whites and salt, incorporating a lot of air, which will ensure that the omelet is light and fluffy. Be sure not to do this in advance or the egg whites will deflate.
  • Place your hand directly above the skillet. When your palm feels warm, the skillet is ready to start cooking. Working quickly, pour whisked eggs into the heated skillet. While shaking skillet back and forth over heat, stir with a heatproof rubber spatula for less than 1 minute. You want to keep eggs moving, incorporating any runny parts and some curds begin to form.
  • Continue cooking, making sure eggs cover the entire surface of the skillet and using a spatula to push together any holes that may have formed. Top with one or more desired fillings.
  • Run the spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over left in one fluid motion. Folded omelet should look like a half-moon.
  • Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds. Check to make sure the handle of the skillet is still facing directly out toward you.
  • Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate.

EGG-WHITE OMELET WITH SPINACH AND COTTAGE CHEESE



Egg-White Omelet with Spinach and Cottage Cheese image

This yolkless omelet packed with spinach and low-fat cottage cheese is a healthy start to the day.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

3 large egg whites
Coarse salt and ground pepper
1 teaspoon olive oil
1 cup packed baby spinach
1/4 cup low-fat (1%) cottage cheese
2 tablespoons grated Parmesan

Steps:

  • In a medium bowl, whisk together egg whites and 1 tablespoon water; season with salt and pepper, and set aside.
  • In a medium nonstick skillet, heat oil over medium-high. Add spinach, and season with salt and pepper; cook until wilted and tender, 1 minute. Add egg whites; cook until nearly set, using a flexible heatproof spatula to pull sides of omelet toward center as uncooked egg whites run underneath, 1 to 2 minutes.
  • Dollop cottage cheese on top of omelet, sprinkle with Parmesan, and season with salt and pepper. Gently slide omelet onto a serving plate, folding it over on itself by tipping skillet slightly.

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