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Healthy easy breakfast egg whites cooked in a skillet with vegetables

Egg White and Cottage Cheese Omelet

A light and nutritious omelet made with egg whites and cottage cheese, packed with protein and ready in minutes for a quick breakfast.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 serving
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Omelet Ingredients
  • 4 pieces egg whites
  • 1/2 cup cottage cheese
  • to taste salt and pepper
  • 1/4 cup chopped vegetables (bell peppers, onions, spinach) Use any combination of your choice.
  • Cooking spray or olive oil To prevent sticking.

Method
 

Preparation
  1. Beat the egg whites in a bowl until frothy.
  2. Add the cottage cheese, salt, and pepper, mixing well.
Cooking
  1. Heat a non-stick skillet over medium heat and spray it with cooking spray or add olive oil.
  2. Pour the egg-white mixture into the skillet and let it cook for a minute.
  3. Sprinkle the chopped vegetables on top.
  4. Cook until the edges start to lift and the bottom is lightly golden, about 3-4 minutes.
  5. Carefully fold the omelet in half and let it cook for another minute.
  6. Slide it onto a plate and enjoy!

Notes

Serve hot, garnished with fresh herbs like chives or parsley. Pair with whole-grain toast or fresh fruit for a balanced breakfast. If you have leftovers, store in an airtight container in the fridge for up to 2 days. Reheat in the microwave for about 30 seconds.