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Claras Omelette with Vegetables

20 mins
15 mins
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Still don't know how to make omelette? With this recipe you can learn to prepare an egg omelette without regrets, because you will use only the egg whites, which makes it a lighter meal. Accompany it with a molcajeteada green sauce, which we also show you step by step, and form a balanced breakfast that includes protein, thanks to egg whites, in addition to the nutrients of the vegetables.
Learn more about Brenda Villagomez


2 portions
  • 6 egg whites
  • 1/4 cups light cream
  • 1/4 cups zucchini, diced
  • 1/4 cups red pepper, finely chopped
  • 1/4 cups yellow bell pepper, finely chopped
  • 1/4 cups broccoli, finely chopped
  • 1/4 onions, finely chopped
  • to taste salt
  • to taste black pepper
  • 3 green tomatoes, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 3 serrano peppers, for the sauce


Beat the egg whites with the cream and add the pumpkin, red pepper, yellow pepper, broccoli and onion. Season with salt and pepper.
In a pan over medium heat heat the oil, pour the egg whites and cook for 3 minutes on each side.
Roast the tomatoes, onion, garlic and serrano pepper. Then grind in a molcajete with salt and pepper.
Serve the omelette, accompanied by green sauce and refried beans.


Accompanied with martajada green sauce and juice.


The cream brings softness and moisture to the egg.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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