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Egg White Omelet

Ingredients

  • 2 tablespoons olive oil, divided
  • 16 large egg whites
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 4 cups spinach

Directions

Prep: 1. Separate eggs (freeze yolks for later use). You'll make one omelette at a time so break eggs into separate bowls if you want to be exact. 2. Chop parsley and spinach. Make: 1. Heat 1 teaspoon oil in a small nonstick skillet over low heat. 2. When pan is hot add spinach and cook until wilted, about 2 minutes. Remove from pan and set aside. 3. Return pan to medium heat and add 1 teaspoon oil 4. Meanwhile, whisk together egg whites and salt, 5. When the pan is hot, pour 1/4 of the eggs into the skillet and continue to cook over medium heat until eggs begin to set, but not cooked through, ~3 minutes (eggs will continue cooking off the heat). 6. Season with salt, pepper, parsley and 1/4 of the spinach, then begin to fold. 7. Transfer to plate. 8. Repeat steps 1-4 until egg mixture is finished.

Notes

This is also great with basil, chives, or tarragon. Kale or swiss chard make great substitutes for the spinach. A healthy and delicious breakfast!

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