Egg-White Omelet with Peppers and Onion

1. 1
   prep

   Prep the vegetables and egg whites.

   1.Finely dice the bell pepper and onion into small, even pieces (about ¼ cup each).

   2.Separate 4 egg whites into a mixing bowl; discard yolks or save for another use.

   3.Whisk egg whites with a pinch of salt until frothy and slightly bubbly (about 30 seconds).
2. 2
   saute · ~4 min

   Sauté the peppers and onion.

   1.Heat 1 teaspoon olive oil in an 8-inch non-stick skillet over medium heat.

   2.Add diced bell pepper and onion; sauté until softened and lightly golden (3-4 minutes).

   3.Transfer the cooked vegetables to a plate and wipe the skillet clean.

   TIPDon't rush the sauté — letting the onions turn translucent releases their natural sweetness.
3. 3
   fry · ~3 min

   Cook the egg-white omelet.

   1.Return the skillet to medium-low heat and add the remaining 1 teaspoon olive oil.

   2.Pour in the whisked egg whites and swirl the pan to spread evenly.

   3.Let the eggs set undisturbed until the edges are opaque and the center is nearly firm (2-3 minutes).

   TIPKeep the heat on the lower side — egg whites turn rubbery if cooked too fast.
4. 4
   assemble

   Fill and fold the omelet.

   1.Scatter the sautéed peppers and onion over one half of the omelet.

   2.Grind a pinch of black pepper over the vegetables.

   3.Carefully fold the other half over the filling and slide onto a plate.
5. 5
   serve

   Serve immediately while hot.

   TIPPair with a slice of whole-grain toast or a side of fresh fruit for a complete breakfast.

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