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High-Protein Egg White Omelette

This high-protein egg white omelette is light, fluffy, and packed with veggies. Made with cottage cheese for extra creaminess, it’s a low-fat, high-protein breakfast that keeps you full and energized without feeling heavy. Perfect for busy mornings!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American Bistro
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 6 large egg whites
  • 2 tablespoons cottage cheese
  • ½ small onion finely chopped
  • ½ bell pepper diced
  • A handful of spinach or kale chopped
  • 3 –4 cherry tomatoes halved
  • 1 tablespoon olive oil or avocado oil
  • Salt and black pepper to taste
Optional: pinch of chili flakes or paprika
  • Fresh herbs parsley or chives for garnish

Method
 

Step 1: Whisk the Egg Whites
  1. Pour egg whites into a bowl and whisk until frothy. Add the cottage cheese and whisk again. This helps the omelette stay light and creamy.
Step 2: Cook the Veggies
  1. In a nonstick skillet, heat olive oil over medium heat. Add onions and cook until soft. Toss in bell peppers and cherry tomatoes, and sauté for a few minutes until slightly tender. Add spinach last and let it wilt.
Step 3: Pour the Egg Mixture
  1. Lower the heat and pour the whisked egg whites over the veggies. Swirl the pan so the mixture spreads evenly.
Step 4: Cover and Steam
  1. Cover the skillet with a lid and cook for 2–3 minutes. The trapped steam will cook the top without flipping.
Step 5: Fold and Serve
  1. Once the omelette is set and slightly golden underneath, gently fold it in half. Slide onto a plate and top with herbs or an extra spoon of cottage cheese if you’d like.

Notes

  • Don’t rush the cooking—slow heat keeps the omelette tender and prevents it from turning rubbery.
  • You can use pre-separated liquid egg whites from a carton to save time.
  • This omelette is perfect for meal prep. Store in the fridge for up to 3 days and reheat gently in a skillet or microwave.
  • Try swapping cottage cheese for Greek yogurt or feta for a different flavor twist.