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Keto Mushroom and Pepper Egg White Omelette
This Keto Mushroom and Pepper Egg White Omelette is a nutritious and protein-packed breakfast option that is low in carbs and high in flavor. Filled with sautéed mushrooms, bell peppers, and fluffy egg whites, this omelette is a satisfying way to start your day on a keto diet.
15 minutes132 Calories1 Servings
Ingredients
Egg Whites4 pieces 
Mushrooms (sliced)1/4 cup 
Bell Peppers (diced, any color)1/4 cup 
Onions (diced)1/4 cup 
Olive Oil1 tablespoon 
Salt 
Pepper 
Fresh Parsley or Cilantro (optional for garnish)
Instructions
- 1In a non-stick skillet, heat the olive oil over medium heat.
- 2Add the onions, mushrooms, and bell peppers to the skillet. Sauté for about 3-4 minutes until the vegetables are tender.
- 3While the vegetables are cooking, in a separate bowl, whisk the egg whites until frothy. Season with salt and pepper.
- 4Pour the whisked egg whites over the sautéed vegetables in the skillet.
- 5Allow the omelette to cook undisturbed for a few minutes until the edges start to set.
- 6Gently lift the edges of the omelette with a spatula and tilt the skillet to allow the uncooked egg whites to flow to the edges.
- 7Once the omelette is mostly set but still slightly runny on top, carefully fold it in half using the spatula.
- 8Cook for another minute to ensure the inside is fully cooked.
- 9Transfer the omelette to a plate, garnish with fresh parsley or cilantro if desired, and serve hot.
