White Omelet
Light and flavorful, this White Omelet is a healthy way to start your day! It's a smart recipe because it uses up your egg whites and leftover veggies...
Ingredients
- 4 egg whites
- 1 pinch ground Himalayan pink salt, or to taste and divided
- 1 pinch freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 tbsp. clarified butter or ghee tips & tricks
- 1/4 cup red onions, finely chopped Footnote
- 3 large mushrooms, washed and sliced
- 1/4 cup cherry tomatoes, washed and quartered
- 1/2 tsp. hot sauce of your choice, or to taste
- 1/4 cup sharp Cheddar cheese, or to taste
Directions
- In a mixing bowl, add egg whites, ground sea salt and freshly ground black pepper; whisk until frothy and set aside.
- In a small skillet over medium heat, add butter and when hot, add onions and mushrooms; season with ground sea salt. Sauté the ingredients until nicely cooked, about 1 ½ minutes. Add tomatoes and season with hot sauce; sauté for 1 minute. Remove from the heat and transfer to a bowl.
- Wipe the skillet and return to the heat; set the temperature to medium-low. Spray generously with cooking spray.
- Pour in the egg white mixture, swirl to cover the bottom evenly. Cook until it set, about 3 to 4 minutes or until the edges set and release from the pan, lifting with a spatula.
- Spoon the onion mixture on half of the omelet, sprinkle the cheese on top and then fold it over. Cook until the cheese has melted, about 1 minute.
- Slide the omelet onto a serving plate.
Notes
Footnote: I used up leftovers so by all means do the same... This recipe is just a guideline of what you can use.