Easy Egg White Omelet

Aleena White Mod. 5/6


  • Cooking spray
  • 2 tablespoons chopped onions
  • 2 tablespoons chopped green bell pepper
  • 2 tablespoons chopped mushrooms
  • Ground pepper and a pinch of salt
  • 1 (32 ounce) container refrigerated pasteurized egg white substitute (such as Egg Beaters Whites)


  • PREP

    10 mins
  • COOK

    10 mins

    20 mins
  1. Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
  2. Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.


The serving size In this quick and easy breakfast there is only 128 calories per serving. It is loaded with 24.9g of protein and only .4g of sugar. There is 0 mg of cholesterol, .1g of fat, 468 mg of sodium, and .2g of dietary fiber. The serving size is 1/4 of the recipe and there are 4 servings per recipe.