American
Egg white and vegetable omelette
Lean, filling and on the table in ten minutes.
- 11minutes
- 2servings
- 538kcal each
- 40gprotein
Ingredients
The amounts here and inside every step follow this number.
- Eggs 10 whites only, plus 1 whole
- Spinach 120 g
- Bell pepper 1
- Onions 1
- Cheddar cheese 40 g
- Olive oil 2 tsp
From the cupboard
- Salt and black pepper
- Keep one whole egg in for taste and vitamins
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.
In this step
- Eggs10 whites only, plus 1 whole
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.
In this step
- Spinach120 g
- Bell pepper1
- Onions1
- Olive oil2 tsp
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.
In this step
- Cheddar cheese40 g
Ready when: Cheese is soft, omelette is pale and not browned.
Cook Egg white and vegetable omelette from what you already have.
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