American
Egg white and vegetable omelette
Lean, filling and on the table in ten minutes.
- 11minutes
- 1servings
- 538kcal each
- 40gprotein
Ingredients
For 1 servings.
- Eggs 5 whites only, plus 1 whole
- Spinach 60 g
- Bell pepper 0.5
- Onions 0.5
- Cheddar cheese 20 g
- Olive oil 1 tsp
What you will need
Non-stick frying pan (20-24 cm), Bowl and fork, Flat spatula
Method
-
1
Separate the eggs 4 min
Crack each egg and pass the yolk between the shell halves, letting the white fall into the bowl. Keep one whole egg in.
Ready when: Clear whites with no shell pieces.
-
2
Soften the vegetables 4 min
Chop the onion, pepper and spinach. Heat the oil on medium and cook them with a pinch of salt.
Ready when: Spinach has wilted and there is no water left in the pan.
-
3
Pour and set 5 min
Beat the whites with salt and pepper, pour them in and turn the heat low. Push the set edges gently towards the middle.
Ready when: The top is just set and no liquid runs when you tilt the pan.
-
4
Cheese and fold 2 min
Scatter the cheese over one half, fold the omelette and slide it onto a plate.
Ready when: Cheese is soft, omelette is pale and not browned.
Cook Egg white and vegetable omelette from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
