Egg White Omelette with Vegetables

Brenda Villagomez
Still don't know how to make an omelette? With this recipe, you can learn to prepare a guilt-free egg omelette, as you will only use the egg whites, making it a lighter meal. Serve it with a mashed green sauce, which we also show you step by step, creating a balanced breakfast that includes protein from the egg whites, along with the nutrients from the vegetables.
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Ingredients
2
Servings
  • 1 tablespoon olive oil
  • 6 egg whites
  • 1/4 cups low-fat cream
  • 1/4 cups zucchini, cut into cubes
  • 1/4 cups red bell pepper, finely chopped
  • 1/4 cups yellow bell pepper, finely chopped
  • 1/4 cups broccoli, finely chopped
  • 1/4 onions, finely chopped
  • pinches salt
  • pepper
  • 3 tomatillos, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 3 serrano chiles, for the sauce
Preparation
20 mins
15 mins
Low
  • Whisk the egg whites with the cream and add the pumpkin, red bell pepper, yellow bell pepper, broccoli, and onion. Season with salt and pepper.
  • In a skillet over medium heat, heat the oil, pour in the egg whites, and cook for 3 minutes on each side.
  • Roast the tomatoes, onion, garlic, and serrano chili. Then grind in a mortar with salt and pepper.
  • Serve the omelette accompanied by green sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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