Name: Protein veggie omelet
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 1 serving
Ingredients: 2 large eggs; 6 large egg whites; 2 oz fresh spinach; 1/2 red bell pepper, diced; 1 tsp salted butter; 2 slices whole wheat bread; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 10 min · Cook 2 min

Whisk the whole eggs and egg whites together in a small bowl with half the salt and all the black pepper until well combined.
Melt a small knob of the butter in a 10-inch nonstick skillet over medium heat. Add the bell pepper and cook for 3 minutes until softened. Stir in the spinach and the remaining salt, then cook for 1 minute more until the spinach is wilted. Transfer the vegetables to a sieve and press firmly with a spoon to remove excess liquid.
Wipe the skillet clean and return to medium-low heat. Melt the remaining butter, swirling to coat the bottom of the pan. Pour in the egg mixture. Let the eggs sit for 1 minute to set the edges, then gently lift the edges with a spatula to let the uncooked egg flow underneath. Cook for 4 to 5 minutes until the surface is almost set and just barely moist. Meanwhile, toast the bread.
Spread the drained vegetables over one half of the eggs. Fold the other half over the filling and cook for 1 minute more until the center is set. Slide the omelet onto a plate and serve with the toast. Done when center is no longer runny.

Nutrition

Ingredients

Instructions

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