This low-calorie egg white omelette recipe has everything you love about a classic omelette but with fewer calories and fat!
Dig into fluffy eggs and plenty of fresh vegetables for a healthy, delicious, and perfectly spiced egg white veggie omelet.
Combine a dash of salt, pepper, and low-fat milk in a small bowl. Carefully whisk in egg whites until just blended (do not overbeat) and set aside.
Heat olive oil in a large nonstick skillet over medium heat. Add mustard seeds and turmeric and cook for 30 seconds. Add onions, then the rest of the veggies, and sauté for 1 minute until the veggies are soft, stirring frequently.
Adjust the burner to medium-low heat. Pour the egg mixture into the center of the pan over the veggies, tilting the pan to spread the eggs out evenly around the edges of the pan.
Allow the omelette mixture to cook flat in the pan until the edges of the omelette begin to set (about 2 minutes).
Slide the front edge of a heat-proof spatula between one side of the omelet and the pan. Gently lift the side of the omelet, tilting the pan to allow some uncooked egg mixture to run onto the pan. Repeat this procedure on the opposite edge.