Salsa Verde Stuffed Egg White Omelet

Who doesn’t love brinner.  Breakfast for dinner.  When I want something that is healthy, yet hardy at the same time my go-to is my Salsa Verde Stuffed Egg White Omelet.  The egg whites cut the calories and the salsa verde brings so much flavor to spice up the dish.  It’s easy and healthy AND delicious.  Brinner is a must.

Whisk together the egg whites and the almond milk.  Season with salt and pepper.  Heat a non-stick skillet over medium low heat.  Spray skillet with nonstick spray and when poor in your egg white mixture.

Allow eggs to cook until they are just set.  On one side of the omelet add in your tomatoes, peppers and onion.

Then pour over your salsa verde.

Using a spatula, gently remove the egg from the edges of the pan and flip one side of the omelet over the side with the salsa verde (the eggs should be fully set).

Remove from the skillet and serve with a dollop of salsa verde and a sprinkle of fresh cilantro.

Salsa Verde Stuffed Egg White Omelet

  • Yield: 1 serving
  • Prep Time: 10 min
  • Cook Time: 8 min

Ingredients

  • 3-4 egg whites  
  • Splash of unsweetened almond milk
  • 2 Tbsp tomato diced
  • 2 Tbsp green peppers diced
  • 2 Tbsp white onion diced
  • 1/4 cup of salsa verde
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Whisk together the egg whites and the almond milk.  Season with salt and pepper.  Heat a non-stick skillet over medium low heat.  Spray skillet with nonstick spray and when poor in your egg white mixture.  Allow eggs to cook until they are just set.  On one side of the omelet add in your tomatoes, peppers and onion.  Then pour over your salsa verde.  

  2. Using a spatula, gently remove the egg from the edges of the pan and flip one side of the omelet over the side with the salsa verde (the eggs should be fully set). Remove from the skillet and serve with a dollop of salsa verde and a sprinkle of fresh cilantro.

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