CALORIES IN AN EGG WHITE VEGGIE OMELET RECIPES

Steps:

• In a nonstick skillet heat up extra virgin olive oil over medium heat.
• Add the onion and let cook for 30 seconds.
• Add the mushrooms, spinach, kale, and diced tomatoes and let cook until heated through and spinach and kale is wilted. About 1-2 minutes.
• Salt and Pepper to taste.
• Remove pan from heat.
• Transfer omelet filling to a plate and set aside.
• There should be some olive oil left in the pan. Lightly spray nonstick cooking spray in the pan.
• Let the pan cool down.
• Reduce stove heat to medium low.
• Pour egg whites in the pan and let it cook. Do not stir.
• The egg whites will turn a solid white and start to bubble.
• Place the filling on one side of the omelet. Save some of the filling to top your omelet.
• With a spatula gently fold the empty side of the omelet over the top of the veggie filling.
• Transfer omelet to a plate.
• Top the omelet with the reserved filling.
• Garnish with sliced chives.
• Serve immediately.

Steps:

• Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
• Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.