Egg White Omelet with Zucchini and Bell Pepper

Ingredients

• Egg White3 count (120 g)
• Red Bell Pepper1/4 count (30 g)
• Zucchini1/4 count (50 g)
• Garlic1/2 clove (2 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   While you preheat a pan over medium heat, dice the bell pepper and zucchini. Chop the garlic.

2. 2

   Step 2

   Once heated, add hal the oil and the vegetables.

3. 3

   Step 3

   Add salt and pepper and saute over medium heat for 5-7 minutes until tender. If you want, you can add some cilantro.

4. 4

   Step 4

   Once ready, set aside.

5. 5

   Step 5

   In the meantime, separate the yolk from the whites.

6. 6

   Step 6

   Put the whites in a bowl. Add salt and pepper and beat.

7. 7

   Step 7

   Heat another pan over medium heat. Once heated, pour the oil, spread and add the mixture.

8. 8

   Step 8

   Cook over medium-low heat until it sets for about 3-4 minutes.

9. 9

   Step 9

   Flip the omelet carefully using a slotted spoon and add the stir-fry preparation in one of the sides.

10. 10

    Step 10

    Lower the heat and let cook for some minutes. Remove and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg White Omelet with Zucchini and Bell Pepper can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.