Egg White Omelette With Veggies Recipe - Kosher

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Yield

1 omelette

Servings

1 serving

Prep Time

10 minutes

Cook Time

8–10 minutes

Total Time

15–20 minutes

Difficulty

Easy

Cooking Vessel

• 8-inch nonstick skillet (dairy or pareve, depending on preparation)
• Mixing bowl
• Whisk or fork
• Silicone spatula

Ingredients

4 large egg whites (or ½ cup liquid egg whites)
¼ cup diced bell peppers (any color)
2 tablespoons finely chopped red onion
¼ cup fresh spinach, chopped
2 tablespoons sliced mushrooms
1 teaspoon olive oil or avocado oil
1 tablespoon shredded kosher cheese (optional – dairy version)
Salt to taste
Black pepper to taste
Optional: pinch garlic powder or paprika

Instructions

Prepare the vegetables: Wash and chop all vegetables into small, even pieces for quick cooking.
Whisk egg whites: In a bowl, whisk egg whites until slightly frothy. Season with salt, pepper, and optional spices.
Sauté vegetables:
Heat olive oil in a nonstick skillet over medium heat.
Add onions and mushrooms first; sauté 2–3 minutes until softened.
Add bell peppers and spinach; cook another 1–2 minutes until tender.
Add egg whites:
Spread vegetables evenly across the pan.
Pour egg whites over the vegetables.
Tilt pan gently to distribute evenly.
Cook:
Lower heat to medium-low.
Cook undisturbed for 3–4 minutes until edges set.
Optional cheese:
Sprinkle kosher shredded cheese over half the omelette.
Fold & finish:
Carefully fold omelette in half using a spatula.
Cook another 1–2 minutes until fully set.
Serve immediately.

Nutritional Information (Approximate Per Serving – Without Cheese)

Calories: 140
Protein: 22g
Fat: 5g
Carbohydrates: 6g
Fiber: 2g
Sugar: 3g
Cholesterol: 0mg

With cheese, add approximately 40–60 calories and 3–5g fat.

Dietary Adaptations

Pareve Option: Omit cheese or use a plant-based kosher cheese alternative.
Dairy Option: Add shredded mozzarella, feta, or cheddar (with dairy skillet).
Low-Sodium: Skip added salt; use herbs like basil or parsley.
Low-Carb / Keto: Already keto-friendly.
Gluten-Free: Naturally gluten-free.

Tips & Troubleshooting

• Use low heat to prevent rubbery egg whites.
• If omelette sticks, your pan may not be hot enough or lacks sufficient oil.
• Do not overfill with vegetables—too much moisture prevents proper setting.
• For fluffier texture, add 1 tablespoon water before whisking.
• If egg whites brown, heat is too high.

Serving Suggestions

Serve with sliced avocado and cherry tomatoes.
Pair with whole-grain toast (if serving dairy, ensure kosher separation rules).
Add a side of fresh fruit for a balanced breakfast.
Top with fresh herbs for a restaurant-style presentation.

Notes

Ensure all ingredients are certified kosher according to your household standards.
Use separate dairy or pareve cookware as required by kosher kitchen guidelines.
This recipe is ideal for breakfast, brunch, or a light protein-packed dinner.
Can be doubled easily for additional servings.

Yeliy