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Egg White Veggie Omelet

This is how Biggest Loser Courtney Crozier jump starts her morning.

167 calories, 3 g fat, 1 g sat fat, 22 g protein, 15 g carbohydrates, 3 g fiber, 10 mg cholesterol, 835 mg sodiumg
Egg White Veggie Omelet  Photo
Yield: Serves 1


  • 4-5 egg whites
  • 1 cup of spinach
  • 1/4 cup chopped onion
  • 1/4 cup chopped zucchini
  • 1/4 cup green/red/yellow bell pepper
  • 1/8 cup chopped jalapenos (optional)
  • 1 clove of garlic or minced garlic
  • 1 wedge of Laughing Cow cheese, chopped (any flavor)
  • 2 tablespoons of picante sauce (optional)
  • Mrs. Dash Onion & Herb seasoning


  1. Spray a medium nonstick skillet with olive oil spray. Set over medium heat. Add the onion, zucchini, bell peppers, jalapenos, and garlic. Cook, stirring occasionally, for 4 to 5 minutes until the onion is almost tender. Add the spinach and cook for 1 to 2 minutes or until wilted. Remove the vegetables to a plate. Cover and set aside to keep warm.

  2. In a bowl, whisk the egg whites, Mrs. Dash, Laughing Cow cheese and hot sauce until the egg whites bubble lightly.

  3. Coat the pan with olive oil spray. Set over medium heat.

  4. Pour the egg white mixture into the pan. Cook, lifting the edges with a spatula as they start to set and tipping the pan for uncooked egg whites to run underneath, for 2 to 3 minutes, or until almost set. Flip the omelet.

  5. Spoon the vegetables over the egg-white mixture. Cover and cook for 1 to 2 minutes or until the cheese is melted. Fold the omelet in half. Plate it and serve with more hot sauce on top if desired.

Source: Courtney Crozier

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