Egg White Veggie Omelette

Ingredients (1 serving)

• 4 egg whites
• 1 scoop High Whey Vanilla Cake
• 2 tbsp almond milk (or any plant-based milk)
• ½ cup spinach, chopped
• ¼ cup mushrooms, sliced
• ¼ cup red bell pepper, diced
• 1 tbsp olive oil or avocado oil
• Salt and black pepper, to taste
• Optional: garlic powder, chili flakes, or nutritional yeast

Preparation

1. In a bowl, whisk the egg whites with the protein powder and almond milk until smooth and fully combined.
2. Heat the oil in a non-stick pan over medium heat.
3. Add mushrooms and bell pepper, sauté for 2–3 minutes until slightly soft.
4. Add spinach and cook for 30 seconds until wilted.
5. Pour the egg white mixture into the pan, spreading evenly.
6. Cook on low-medium heat for 3–4 minutes until set.
7. Gently fold the omelette in half and cook 1 more minute.
8. Season with salt, pepper, and optional spices.

This Egg White Veggie Omelette is a perfect high-protein, low-calorie breakfast for busy mornings or post-workout meals. It’s quick, customizable, and a smart way to sneak extra protein into your day without heavy ingredients — exactly what your body needs for a strong and healthy start to the year.