American · Breakfast
Spinach and Cheddar Egg White Omelette
A folded egg white omelette filled with wilted fresh spinach and melted sharp cheddar, cooked gently in butter until set but tender. The egg whites stay pale and soft while the cheddar adds savoury richness, the spinach brings a fresh green note, and salt and pepper season throughout.
$2
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
246Calories
30gProtein
12.4gFat
3.1gCarbs
0.9gSugar
1gFiber
1591mgSodium
40mgChol
7.2gSat Fat
298mgPotassium
214mgCalcium
1.1mgIron
0.6mcgVitamin B12
3.8mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
herb-salt
hidden-gems
vegetarian
gluten-free
low-calorie
low-chol
breakfast
Instructions
1
Prep
Separate the egg whites into a bowl, add the salt and pepper, and whisk lightly with a fork until frothy.
2
Sauté
Melt the butter in a nonstick skillet over medium heat, add the spinach, and cook 1 to 2 minutes until fully wilted and glossy.
3
Cook
Pour the egg whites into the same skillet over medium-low heat and cook undisturbed 2 to 3 minutes until edges set and surface is mostly opaque.
4
Build
Scatter the wilted spinach and cheddar over one half, cook 1 minute until melting, then fold the empty half over.
5
Plate
Slide the folded omelette onto a warm plate and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1313 large egg whites (420g)
- 3 oz86g fresh spinach
- 2 oz60g sharp cheddar cheese
- 2 tsp2 tsp butter
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
