Egg White Omelet

With 190 kcal and 22g of protein, its low-fat profile helps maintain lean muscle mass.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 1 egg · 72 kcal in the whole recipe
• 4 egg whites · 69 kcal in the whole recipe
• 1 handful spinach · 12 kcal in the whole recipe
• 1/2 red bell pepper · 12 kcal in the whole recipe
• 1 tsp olive oil · 26 kcal in the whole recipe
• Salt, black pepper

Method

1. Required equipment: A medium non-stick pan, a spatula, a mixing bowl, and a fork.

   

2. Dice the red bell pepper into small cubes and tear the spinach leaves into smaller pieces by hand.

   

3. Place the pan on the stove over medium heat and add 1 teaspoon of olive oil.

   

4. Add the diced peppers to the pan and cook for 1 minute, stirring constantly with the spatula.

   

5. Add the spinach to the pan and sauté (cook quickly in a little oil) for about 1 minute until wilted.

   

6. In a bowl, whisk 1 whole egg and 4 egg whites thoroughly with a fork, then season with salt and pepper.

   

7. Turn the heat down to low and pour the egg mixture evenly over the vegetables.

   

8. Cook for 3-4 minutes without a lid until the edges are set and the center is no longer runny.

   

9. Use the spatula to lift one side of the omelet and fold it over the other side.

   

10. Slide the omelet from the pan onto a plate to serve.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.