Healthy Egg White Omelet

READY IN: 20minsYIELD: 1 omelet


  • 4egg whites
  • 1pinchsea salt, ground(to taste)
  • 1pinchblack pepper (to taste)
  • 1tablespoonclarified butter
  • 14 cupred onion, finely chopped
  • 3largemushrooms, washed and sliced
  • 14 cupcherry tomatoes, washed and quartered
  • 12 teaspoonhot sauce (to taste)
  • 14 cupsharp cheddar cheese (to taste)

    Serving Size: 1 (327) g

    Servings Per Recipe:1

    Calories: 329.7

    Calories from Fat 194 g 59 %

    Total Fat 21.6 g 33 %

    Saturated Fat 13.4 g 66 %

    Cholesterol 60.2 mg 20 %

    Sodium 1047.1 mg 43 %

    Total Carbohydrate10.7 g 3 %

    Dietary Fiber 2.6 g 10 %

    Sugars 5.2 g 20 %

    Protein 24.8 g 49 %


  • In a mixing bowl, add egg whites, ground sea salt and freshly ground black pepper; whisk until frothy and set aside.
  • In a small skillet over medium heat, add butter and when hot, add onions and mushrooms; season with ground sea salt. Sauté the ingredients until nicely cooked, about 1 ½ minutes. Add tomatoes and season with hot sauce; sauté for 1 minute. Remove from the heat and transfer to a bowl.
  • Wipe the skillet and return to the heat; set the temperature to medium-low. Spray generously with cooking spray. Pour in egg white mixture, swirl to cover bottom evenly and cook until set, about 3 to 4 minutes or until the edges set and release from the pan, lifting with a spatula. Spoon onion mixture on half of the omelet, sprinkle cheese on top and then fold it over. Cook until cheese has melted, about 1 minute. Slide omelet onto a serving plate. Makes 1 large omelet.
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