Egg-white veggie omelette
Ready in 15 min1 serving
361kcal · per serving
Protein34.3 g
Carbs28.5 g
Fat11.2 g
Ingredients
- 200 g Egg white
- 50 g Whole egg
- 60 g Red bell pepper
- 60 g Button mushrooms
- 30 g Baby spinach, raw
- 5 g Olive oil
- 40 g Rye bread
Steps
- Sauté the diced pepper and sliced mushrooms in the olive oil for 4 min, then add the spinach.
- Whisk the egg whites with the whole egg, pour over the veg and cook covered over low heat for 4 min.
- Fold the omelette and serve with the toasted rye bread.
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