Ingredients:
- 4 large egg whites
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced onion
- 1/4 cup diced tomatoes
- 2 tablespoons diced ham (optional)
- 1/4 cup shredded reduced-fat cheddar cheese
- Salt and pepper to taste
- Cooking spray or a small amount of olive oil for greasing the pan Instructions:
Start by preparing your vegetables. Dice the green and red bell peppers, onions, and tomatoes. You can also dice some lean ham if you'd like to add it to your omelette.
In a small bowl, whisk the egg whites until they are well beaten. You can add a pinch of salt and pepper to taste.
Heat a non-stick skillet over medium-high heat and lightly grease it with cooking spray or a small amount of olive oil.
Add the diced onions and cook for about 2-3 minutes until they start to become translucent.
Add the diced green and red bell peppers to the skillet and cook for another 2-3 minutes until they begin to soften.
If you're using diced ham, add it to the skillet and cook for about a minute to heat it through.
Pour the beaten egg whites evenly over the vegetables and ham in the skillet. Let the omelette cook undisturbed for a few minutes, allowing the edges to set.
Once the edges are set, use a spatula to gently lift the edges of the omelette and tilt the skillet to let the uncooked egg whites flow to the edges.
Sprinkle the diced tomatoes and shredded cheddar cheese evenly over one-half of the omelette.
Carefully fold the other half of the omelette over the cheese and tomatoes, creating a half-moon shape.
Cook for another minute or so until the cheese is melted and the omelette is cooked through.
Slide the Western omelette onto a plate, and you're ready to serve!
You can garnish your Egg White Western Omelette with some fresh herbs like parsley or chives if you like. It's a healthy and satisfying breakfast option that's low in calories and high in protein. Enjoy!