This Egg White Veggie Omelette is a quick, light, and high-protein breakfast perfect for January reset goals. It’s packed with veggies and boosted with protein to keep you full and energized without feeling heavy.
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
- In a bowl, whisk the egg whites with the protein powder and almond milk until smooth and fully combined.
- Heat the oil in a non-stick pan over medium heat.
- Add mushrooms and bell pepper, sauté for 2–3 minutes until slightly soft.
- Add spinach and cook for 30 seconds until wilted.
- Pour the egg white mixture into the pan, spreading evenly.
- Cook on low-medium heat for 3–4 minutes until set.
- Gently fold the omelette in half and cook 1 more minute.
- 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.
