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Close-up of an avocado and egg white veggie omelette on a plate

Avocado and Egg White Veggie Omelette

This Avocado and Egg White Veggie Omelette is a light, protein-packed breakfast perfect for a healthy start to your day. Made with fluffy egg whites, fresh spinach, creamy avocado, and optional tomatoes, it’s quick to prepare, low in calories, and full of nutrients. Great for meal prep or a clean-eating breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast, brunch
Cuisine: American
Calories: 200
Ingredients Method

Ingredients
  

  • 12 large egg whites
  • 2 ripe avocados diced
  • 1 cup fresh spinach chopped
  • ½ cup diced tomatoes optional
  • 1 tbsp olive oil
  • Salt and pepper to taste

Method
 

  1. Prep the veggies: Dice avocados and tomatoes, and chop the spinach.
  2. Heat the pan: Add olive oil to a non-stick skillet over medium heat.
  3. Cook spinach: Sauté spinach for 1–2 minutes until wilted. Remove and set aside.
  4. Cook egg whites: Pour in egg whites (3 per omelette). Let them set for about 1–2 minutes.
  5. Add fillings: Place ¼ of the spinach, avocado, and tomato on one side. Season with salt and pepper.
  6. Fold and finish: Gently fold the omelette and cook another 30 seconds. Slide onto a plate.
  7. Repeat: Make 4 omelettes total.