Garden veggie and herb omelet – a delicious recipe with egg whites, cream cheese, black pepper, spinach leaves, Grape tomatoes, Yellow peppers. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place cooking pan on low heat and line with nonstick cooking spray.
2
Break egg whites directly into pan.
3
Do not whisk beforehand.
4
Add black pepper and cream cheese and stir until cream cheese is just mixed in.
5
Keep heat low.
6
Once cream cheese is melted in, add spinach, yellow pepper, and tomatoes.
7
Let cook on low heat until edges lift but surface is till runny then add rosemary, thyme, and oregano.
8
Fold omelet and top with parmesan cheese.
9
Turn heat off and cover for 1 minute.
10
This allows the cheese to melt and the omelet to finish cooking without over cooking.
11
Plate and top with oregano sprig for garnish.
12
Serve with fresh fruit or bread for a complete and healthy breakfast!
13
!
765
kcal
Calories
25
g
Fat
137
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 egg whites, 1 tbsp Light cream cheese, 2 tbsp black pepper, 1/2 cup Baby spinach leaves, and more.
Yes, Garden veggie and herb omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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