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Low-Carb Egg White Omelette

by Erin Vansloten • featured in Low Carb Breakfast 2

Inspired by


for 4 servings

Avocado Dressing

  • ½ lime, Juiced
  • ⅔ cup
    water (160 mL)
  • 1 avocado, diced
  • ½ cup
    greek yogurt (140 g)
  • salt, to taste
  • black pepper, to taste

Omelette Rolls

  • 4 tablespoons
  • salt, to taste
  • black pepper, to taste
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • ½ onion, diced
  • 2 cups
    fresh spinach (80 g)
  • ⅓ cup
    shredded sharp cheddar cheese (35 g)
  • 12 egg whites
  • 1 tomato, diced
  • 2 tablespoons
    fresh cilantro, chopped



Under 30 min

  1. Place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
  2. Add oil to a pan over medium heat.
  3. Add onions and peppers and cook until nearly soft, about 5 minutes.
  4. Add spinach and cheese and stir for another 2 to 3 minutes. Set aside.
  5. Add oil to a pan over medium heat.
  6. Add the egg whites to the pan and season with salt and pepper. Cook until set, about 2 minutes.
  7. Flip the eggs and let set for about 1 minute.
  8. Fill the egg whites with the pepper, onion, spinach, and cheese mixture. Roll up the egg white omelette.
  9. Top with avocado dressing, tomato, and cilantro.
  10. Enjoy!




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