Egg White Omelette

Cooked with cherry tomatoes, spinach, and shredded cheddar cheese, this egg white omelette recipe is easy, perfect for a quick meal, and good to the last bite!


– Olive oil – Shallot – Cherry tomatoes – Spinach – Egg whites – Garlic powder – Cheddar cheese – Butter

Heat the olive oil in a small pan over medium heat. Add the shallot and cook for 2 minutes, until it is translucent.


Add the tomatoes, spinach, salt, and pepper to the pan and cook until the tomatoes are warm and the spinach wilts. Set the filling aside.


In a medium-sized bowl, lightly whisk the egg whites, garlic powder, salt, and pepper. You want there to be a few foamy bubbles, but it should still be liquid underneath them.


Melt the butter in a medium-sized frying pan over medium-low heat. When the butter starts to bubble, pour the egg whites into the pan and swirl the pan to spread them out.


Cover the pan with a lid and let the egg whites cook undisturbed for 3 minutes, or until they are no longer wet on top.


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