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.

Ingredients

• 
  Egg Whites

  4 pieces

• 
  Mushrooms (sliced)

  1/4 cup

• 
  Bell Peppers (diced, any color)

  1/4 cup

• 
  Onions (diced)

  1/4 cup

• 
  Olive Oil

  1 tablespoon

• 
  Salt

• 
  Pepper

• 
  Fresh Parsley or Cilantro (optional for garnish)

Steps

1. In a non-stick skillet, heat the olive oil over medium heat.
2. Add the onions, mushrooms, and bell peppers to the skillet. Sauté for about 3-4 minutes until the vegetables are tender.
3. While the vegetables are cooking, in a separate bowl, whisk the egg whites until frothy. Season with salt and pepper.
4. Pour the whisked egg whites over the sautéed vegetables in the skillet.
5. Allow the omelette to cook undisturbed for a few minutes until the edges start to set.
6. Gently lift the edges of the omelette with a spatula and tilt the skillet to allow the uncooked egg whites to flow to the edges.
7. Once the omelette is mostly set but still slightly runny on top, carefully fold it in half using the spatula.
8. Cook for another minute to ensure the inside is fully cooked.
9. Transfer the omelette to a plate, garnish with fresh parsley or cilantro if desired, and serve hot.

Nutritional Value