This is my go-to breakfast every morning. Fast, easy, foolproof, customizable, and packed with protein, all for fewer calories than your average fast-food breakfast sandwich.
Original recipe makes 4 servings
2 tablespoons chopped onion
2 tablespoons chopped green bell pepper
2 tablespoons chopped mushrooms
salt and ground black pepper to taste
1 (32 ounce) container refrigerated pasteurized egg white substitute (such as Egg Beaters Whites®)
- Spray a 9×5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
- Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.
Calories: 128 kcal
Carbohydrates: 0.8 g
Cholesterol: 0 mg
Fat: 0.1 g
Fiber: 0.2 g
Protein: 24.9 g
Sodium: 468 mg