Fluffy Egg White Omelet with Sauteed Vegetables

Our Taste Creations Blog Group decided to have Healthy Breakfasts as our theme for January.  We want to give you inspiration for a healthy start to your New Year by giving you all kinds of delicious options for your first meal of the day. 

At the end of this post, you will find links to more healthy breakfast ideas.  In this post, you will find another new recipe that will delight your taste buds.  The first one is by me.  It's a fluffy egg white omelet with sauteed veggies.  I intentionally left off the cheese to help reduce the caloric impact.

Egg whites are typically bland, so you need to add flavor to the omelet.  I add flavor by adding peppers and onions, and fresh herbs if they are available. 

My best tips for a fluffy omelet

Separate the egg whites from the yolks while the eggs are cold.  They are easier to separate that way. Then bring the eggs to room temperature if you have time.

Add a teaspoon of water to the eggs and beat well by hand for a minute.

Use unsalted butter.  Salt firms up the eggs too quickly so add it at the end as a finish.

Finish the omelet in a 400-degree oven for two minutes.

The rest is in the recipe.

I promised you another new recipe and here it is!  You will love Lauren's recipe as it uses a vegetable-based brat as the base for the sandwich. It looks delightful to me!

From Lauren from Mom Home Guide Veggie Brat Egg Breakfast Sandwich 

Yield 2

Author Terri Steffes

Prep time

5 Min

Cook time

8 Min

Total time

13 Min

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Fluffy Egg White Omelet

A beautiful, delicious fluffy egg white omelet worthy of a restaurant.

Ingredients

• 3/4 c egg whites
• 2 t unsalted butter
• salt and pepper
• 1 t olive oil
• 1/2 c chopped veggies such as onion, bell pepper, mushroom, asparagus

Instructions

1. Preheat oven to 400
2. Separate eggs. Save yolks for another day.
3. Cook vegetables in olive oil until tender-crisp.
4. Transfer veggies to a bowl and set aside.
5. Melt butter in the same skillet. Butter should be bubbling slightly.
6. Beat eggs with a teaspoon of water for 60-90 seconds until foamy.
7. Pour eggs in a skillet, and spread as needed. Cook and stir for 10-15 seconds. Tap skillet on stove grate until bubbles on the surface pop and disappear.
8. Add veggies to one-half of the eggs.
9. Place in oven for two minutes.
10. Remove from oven and run a spatula on the edges and on the underside of the omelet without the fillings, then fold the omelet over.
11. Tilt skillet so that the rounded side touches the sides of the pan and gently seals in veggies.
12. Remove the omelet onto a plate. Garnish with herbs.

Notes

Separate the egg whites from the yolks while the eggs are cold. They are easier to separate that way. Then bring the eggs to room temperature if you have time.

Add a teaspoon of water to the eggs and beat well by hand for a minute.

Use unsalted butter. Salt firms up the eggs too quickly so add it at the end as a finish.

Finish the omelet in a 400-degree oven for two minutes.

Nutrition Facts

Calories

159.50

Fat (grams)

6.69 g

Sat. Fat (grams)

2.78 g

Carbs (grams)

13.57 g

Fiber (grams)

3.24 g

Net carbs

10.33

Sugar (grams)

5.86 g

Protein (grams)

12.84 g

Sodium (milligrams)

319.09 mg

Cholesterol (grams)

10.17 g

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