This egg white recipe is my go-to breakfast every morning. Fast, easy, foolproof, customizable, and packed with protein, all for fewer calories than your average fast-food breakfast sandwich.
Ingredients
- cooking spray:
- onion: 2 Tbsp (chopped)
- green bell pepper: 2 Tbsp (chopped)
- mushrooms: 2 Tbsp (chopped)
- salt and ground black pepper: (to taste)
- refrigerated pasteurized egg white substitute (such as Egg Beaters Whites®): 1 container (32 ounce container)
Metric Conversion
Stages of cooking
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Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray. Sprinkle 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.
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Microwave 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.
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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.
