Veggie Egg White Omelet

You can’t beat a classic, unless it’s an egg. Then it’s better off beaten.

  • Serves: 1 serving
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • 2 c. Crystal Farms All Egg Whites
  • ¼ c. Fat-Free Cheddar Cheese
  • 2 c. Fresh Spinach, washed & dried
  • 1 c. Crimini Mushrooms, thinly sliced
  • ½ c. Red Bell Pepper, diced
  • 2 cloves Garlic, minced
  • ½ Shallot, minced
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Onion Powder
  • ¼ tsp. Black Pepper
  • 1/8 tsp. Chili Flake
  • 2 tbsp. Olive Oil


  1. In a small bowl, combine egg whites, garlic powder, onion powder, black pepper, and chili flake.

  2. In a non-stick pan on medium heat, heat 1tbsp. olive oil and add garlic and shallots; sauté until garlic is fragrant and shallots have become translucent before adding bell pepper and mushrooms. Cook until veggies have softened, about five minutes, before adding spinach. When spinach has begun to wilt, remove filling from pan and set aside. Heat remaining olive oil and add egg white mixture to pan.

  3. Scrape bottom of pan until egg begins to set and curds begin to form, about 3 minutes; add filling to one side of pan and top with cheddar cheese. Cover and allow omelet to cook until egg is cooked and browned on bottom but still soft on top before folding.

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