Ingredients
- Egg whites: 4
- Olive oil or butter: 1 tsp
- Onion, finely chopped: 2 tbsp
- Bell peppers (any color), finely chopped: 2 tbsp
- Spinach, chopped: ¼ cup
- Tomato, deseeded and chopped: 2 tbsp
- Salt: To taste
- Black pepper: To taste
- Fresh herbs (like parsley or coriander): For garnish
Preparation
In a bowl, whisk the egg whites with a pinch of salt and black pepper until slightly frothy.
Heat olive oil or butter in a non-stick pan over medium heat.
Add onions and sauté for 1-2 minutes until translucent.
Add bell peppers and spinach, sauté for another 1-2 minutes until they soften.
Stir in chopped tomatoes and cook for an additional minute.
Reduce the heat to low and pour the whisked egg whites over the veggies.
Let it cook undisturbed for 2-3 minutes, or until the egg whites are set and no longer runny.
You can cover the pan with a lid to help the omelette cook evenly.
Slide the omelette onto a plate and garnish with fresh herbs.
Enjoy warm!
Servings: 1
Notes
- For extra flavor, sprinkle some grated low-fat cheese or feta before folding.
- You can add other veggies like mushrooms, zucchini, or even broccoli!
- Make sure not to overcook; it should be fluffy and moist.
