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A light, fluffy, and protein-packed omelette made with five egg whites and loaded with fresh spinach, bell peppers, and onions. It's a perfect high-protein, low-fat breakfast ready in under 10 minutes.
For 1 servings
Prepare the eggs and vegetables
Sauté the vegetables
Cook the omelette
A light, fluffy, and protein-packed omelette made with five egg whites and loaded with fresh spinach, bell peppers, and onions. It's a perfect high-protein, low-fat breakfast ready in under 10 minutes.
This american recipe takes 10 minutes to prepare and yields 1 servings. At 155.44 calories per serving with 19.17g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
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Fold and serve
For extra fiber, add 1/4 cup of chopped mushrooms or zucchini along with the other vegetables. Serve with a side of whole-wheat toast.
Add 2 tablespoons of cottage cheese or a sprinkle of feta cheese before folding the omelette for an extra protein boost.
Replace egg whites with a chickpea flour batter (besan chilla) and add a pinch of black salt (kala namak) for an eggy flavor.
This recipe is naturally dairy-free. Ensure no cheese or milk is added.
Egg whites are a fantastic source of high-quality, low-fat protein, which is essential for muscle repair, satiety, and maintaining a healthy metabolism.
The combination of spinach, bell peppers, and onions provides a good dose of vitamins A, C, and K, as well as antioxidants that support overall health.
This omelette is a perfect meal for weight management as it's very low in calories and fat, helping you stay full without a heavy caloric load.
Being free of cholesterol and low in saturated fat, this meal is a heart-healthy choice. The vegetables also contribute fiber and potassium.
Yes, it's very healthy. It's high in lean protein from egg whites, low in fat and cholesterol, and packed with vitamins and fiber from the vegetables. It's an excellent choice for a nutritious breakfast or light lunch.
This omelette contains approximately 150-180 calories, making it a great low-calorie meal. Most calories come from the egg whites and a small amount from the oil and vegetables.
Absolutely. You can use 2-3 whole eggs instead of 5 egg whites. This will increase the calorie and fat content but also provide additional nutrients from the yolks.
Using a good quality non-stick pan is key. Also, make sure the pan is properly heated with the oil before adding the eggs.
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