3 Egg White Omelette Paleo
This paleo breakfast omelette is designed for those following the diet while managing cholesterol. It uses three egg whites and a selection of your preferred vegetables, all cooked in coconut oil. The optional addition of almond milk can create a fluffier texture. You can prepare this simple, satisfying dish in about 15 minutes for a quick and healthy start to your day.
Ingredients
- 3 egg whites
- 1/2 cup vegetables, raw (zuchinni, peppers, onions, mushrooms)
- 2 teaspoons coconut oil
- 2 tablespoons almond milk (optional)
Method
- Prepare your vegetables by dicing or slicing them to your preference. Cook them briefly in coconut oil, then set them aside.
- Whisk the egg whites until they become fluffy, incorporating almond milk if you choose. Pour the eggs into the skillet and allow the base to set a little. Add the cooked vegetables on top. Once the eggs are partially set, use your spatula to fold the omelette over the vegetables twice, forming the classic shape.
- Continue cooking until the eggs are fully set. Transfer to a plate and serve immediately.
- Note that the 1/2 cup measurement is for the total volume of vegetables. Select any paleo-compliant vegetables you enjoy, using a mix if desired, but do not exceed this amount for the best result.
Nutrition (per serving)
Sodium164300 mg
Recipe details
CategoryBreakfast
AuthorCristi K.
