Here's my egg white omelette recipe. It's super healthy with onion, shallot, bell pepper, and spinach. No cheese to make it low-fat. No salt for those of you watching your sodium. Delicious vegetarian recipe you can have any time of day!
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1. Peel the onion, chop off the ends, chop in half, then slice into strips, then dice into tiny little square.
2. Peel the shallot, chop off the ends, slice thin strips, then slice the thin strips further into tiny little pieces.
3. Chop the ends off the bell pepper, remove the center, then stand upright, chop in half, then slice each half into thin strips.
4. Now, dice the thin strips of bell pepper into little squares.
5. Chop the spinach into thin strips, and chop further into little squares if desired.
6. Rinse all the veggies in a colander. After rinsing, if you notice any of the veggies need to be chopped into smaller pieces for your liking, go ahead and chop them some more.
7. Whisk the egg whites and black pepper in a bowl with a fork.
8. Heat a teaspoon of olive oil over the stovetop in a skillet, and add the onion, shallot, and bell pepper. Add the turmeric, rosemary, and herbs de provence also, and begin sautéing the veggies to soften them.
9. Add the spinach and stir. Now add the egg whites and let it cook until the center is done.
10. Using a spatula, lift the edges of the omelette to cook all of the egg whites evenly.
11. Fold over one half of the omelette with the spatula.
12. If you think it needs to cook more, carefully flip the omelette to cook the other side. (It’s hard not to break it if you do this, but I gently lift it up lengthwise with the spatula and turn in over.)
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