Loaded egg white omelette

Why you'll love this recipe

This loaded egg white omelette packs 30 grams of protein into a light, fluffy breakfast that keeps you full until lunch. It's the perfect start to a fat loss day without feeling like you're on a diet.

Ingredients

For the omelette:

• 6 egg whites (or 180ml liquid egg whites)
• 1 whole egg
• 1 tablespoon milk or water
• Salt and pepper
• Cooking spray

For the filling:

• 50g spinach
• 50g mushrooms, sliced
• 30g red pepper, diced
• 30g reduced-fat cheese, grated
• Fresh chives for garnish

Instructions

1. Prep the vegetables: Sauté spinach, mushrooms, and peppers in a non-stick pan until softened, about 3-4 minutes. Remove and set aside.

2. Whisk the eggs: Beat egg whites and whole egg with milk, salt, and pepper until slightly frothy.

3. Cook the omelette: Spray the same pan with cooking spray and heat over medium. Pour in egg mixture. Let it set at the edges, then gently lift and tilt to let uncooked egg flow underneath.

4. Add the filling: When omelette is mostly set but still slightly wet on top, add vegetables and cheese to one half.

5. Fold and serve: Carefully fold the empty half over the filling. Slide onto a plate and garnish with chives.

Tips for success

• Low and slow: Medium heat prevents browning and keeps the omelette tender.
• Non-stick is essential: Use a good quality non-stick pan for easy folding.
• Don't over-beat: Just combine the eggs; too much air makes them rubbery.

Variations

• Mediterranean: Fill with tomatoes, olives, and feta.
• Mexican: Add salsa, black beans, and avocado.
• Meat lovers: Include turkey bacon or ham.

Storage

Best eaten immediately. Omelettes don't reheat well.