Eggs contain fat, so you may think it’s impossible to have a low-fat omelet. Yet, as the fat in the egg is mainly contained in the yolk, you can use only the whites, then add some veggies and spices to your omelet to give it more taste. Indeed, out of the 5g of fat in an egg, maybe 0.2g only are in the white. This is a basic recipe for low-fat omelets, which you can tweak by using different vegetables each time.

Ingredients for one omelet:

• 4 egg whites
• 1/2 red bell pepper, chopped small
• 1 average sized mushroom, finely cut
• 1/2 small onion, cut small
• Salt and pepper
• 1/2 teaspoon dried oregano (or other herbs of your choice)

Preparation time: 3-4 minutes

Cooking time: 10 minutes

Cooking procedure:

Coat a frying pan with cooking spray, then put the onions inside, together with the mushrooms. Cook them for 3-4 minutes, stirring often, then add the bell pepper and let it cook for 1 minute. Mix the egg whites with salt and pepper and pour them over the vegetables. Cook them for 3-4 minutes, then flip the omelet on the other side and keep it two more minutes on the fire. If you want to make the classic, folded-style omelet, take the vegetables out of the pan, then make the plain omelet as usual and at the end put the veggies back on half of it and fold the other half on top of them. When ready, put the dried oregano on top of it and serve it hot with tomatoes or with salsa.