Tomato & Spinach Egg White Omelet
We love everything about these egg white omelets — they’re light yet hearty, wonderfully veggie-forward and easy to make (we whipped up three of them in just 15 minutes). But our favorite thing? They’re a better-for-you option that won’t bore our taste buds.
With egg whites as the base, the other flavors really shine. Every bite brims with juicy cherry tomatoes, crisp spinach and earthy green onions. A generous amount of Parmesan cheese adds umami, and the garnish of fresh chives gives the omelets an extra pop of bright flavor.
Try them for a cozy at-home breakfast with your family or whip them up for a last-minute brunch for guests. The simple prep and short ingredient list make them a great option when your favorite people drop by for a surprise Saturday visit.
Preparation time: 15 minutes
Cook time: 10 minutes
1 teaspoon grapeseed oil
5 cherry tomatoes, halved
3 green onions, white and light green parts only, thinly sliced
1 cup spinach
½ cup Egg Beaters egg whites
¼ cup shredded Parmesan cheese
½ teaspoon freshly ground black pepper
Thinly sliced fresh chives, for garnish
- Heat oil in a large skillet over medium-high heat until shimmering. Add cherry tomatoes and green onions and cook until softened, about 2 to 3 minutes. Add spinach and cook until wilted, about 2 minutes.
- Pour in the egg whites and turn the heat down to medium-low. Using a rubber spatula, gently move egg whites around, gently lifting up the edges until they begin to set. Sprinkle Parmesan cheese and ground black pepper over half of the omelet and let cook until the cheese is melted, about 2 minutes.
- With a spatula, gently lift one side and fold over the omelet. Place on a dinner plate and garnish with sliced chives. Serve immediately.
Recipe source: Recipe Land
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