Recipe | Veggie Omelets

Ingredients Per Serving:

.5 ounce  Green Onion
.5 ounce  Grape Tomatoes
3 ounces Mushrooms (sliced)
3 ounces Baby Spinach
3/4 cup   Egg Whites (egg beaters okay!)
A sprinkle of Parmesan Cheese
Plus salt, pepper, garlic powder, and onion powder
152 Calories per serving!

(For the full video tutorial click here)
  • Heat your pan on medium-high heat.
  • Slice tomatoes, green onion, and mushrooms.
  • Sauté green onion and spinach together in a covered pan coated with nonstick cooking spray.  Sauté with garlic powder and onion powder (and salt/pepper to taste) until spinach is wilted.  Sprinkle with the parmesan cheese before transferring to a covered dish to retain heat.
  • Sauté sliced tomatoes until they become softened.  Transfer to the covered dish.
  • Sauté sliced mushrooms with garlic powder and onion powder until they turn a nice golden brown.  Add them to the covered dish.
  • Add your egg whites to a fresh pan coated with nonstick spray.  The idea is to cook them "pancake style" so that you are left with a round egg pancake.  See the YouTube tutorial for a visual idea of what I mean here.
  • When the eggs are fully cooked add your veggie mixture to half of them and then fold the entire omelet onto your plate.  
  • Enjoy!

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