Strip Me

danins:

Healthy Egg White Omelet

One of my all time favorite “go-to” breakfasts is the egg white omelet. Healthy, high protein, filling, and delicious, there’s nothing more one could ask for in a meal to start their day! (unless that is you’re more of a sweet person than a savory person…in which case sorry!) I also adore it because it takes about 10 minutes to make. So, here is how I personally make my egg white omelets!

*Things you will need:

• 2-3 eggs (I just lifted, so I used 3 for extra protein)
• 1/4 of a Roma tomato, chopped
• 1 scallion, chopped
• 1/4 of an avocado, chopped
• Approx. 1/4 cup of baby spinach (I use enough to cover half the omelet)
• A sprinkling of low fat mozzarella cheese
• 2 tsp of extra virgin olive oil

Separate your eggs. You can do this by cracking them in half and transferring the yolk between the two shell halves over a bowl, causing the whites to drip into the bowl and the yolk to remain in the egg shell. Discard of shells and yolks, unless you want to use them for a deep conditioner (which I’ll write up at another point). Whisk your egg whites until little frothy bubbles start to form. Heat up olive oil in a pan over medium heat. Add the egg whites. When they have become mostly white, meaning only the told layer is clear, sprinkle the cheese evenly over the entire omelet. Next lay down the baby spinach on only half of the egg suface, and top it with the rest of your chopped vegetables. Fold the side without any veggies on it over using a spatula, and let sit approx. 10-15 second. Remove omelet from pan, let set about a minute so the inside finishes cooking, enjoy!

*you can use any vegetables you like this is just the way I personally like my omelet.