Puffed Egg-White Omelette with Veggies

Total Time
27 min
10 min
17 min
The trick to making this filled omelette taste great is to make sure the peppers and onion are well cooked, this releases their natural sugars.


olive oil

2 tsp

uncooked bell pepper(s)

1 item(s), medium, one green, seeded and thinly sliced

uncooked bell pepper(s)

1 item(s), medium, red, seeded and thinly sliced

uncooked onion(s)

1 medium, thinly sliced

egg white(s)

10 item(s), at room temperature

shredded fat-free Cheddar cheese

½ cup(s)


  1. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the green and red bell peppers, onion, and 1/4 teaspoon of the salt and cook, stirring occasionally, until the vegetables are very tender, about 8 minutes. Slowly pour in 5 of the egg whites; sprinkle with the cheese. Cook over medium heat, stirring gently, until slightly firm, 3–5 minutes. Remove from the heat.
  2. Preheat the broiler.
  3. In a large bowl, with an electric mixer on high speed, beat the remaining 5 egg whites and the remaining 1/4 teaspoon salt until soft peaks form, 3–4 minutes. Spoon over the vegetable mixture to cover completely. Broil 7 inches from the heat until puffed and just golden.


When separating the eggs for this omelette, keep 5 of them in a small bowl and the remaining 5, which will be beaten separately, in large bowl.

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