This egg white omelette is super fluffy, delicious, and loaded with delicious fillings. It's low in carbs and calories and makes a quick healthy breakfast.
In a bowl, whisk the egg whites until slightly frothy and combined. Add the salt, pepper, parmesan cheese, and Italian seasoning. Set aside.
Heat a non-stick skillet over medium heat and add olive oil. Sauté chopped green onions and halved cherry tomatoes for 1-2 minutes.
Pour the whisked egg whites into the skillet, covering the vegetables evenly. Cook undisturbed for about a minute until the edges start to set.
Gently fold the other half of the omelette and cook Until fully set.
Notes
* Or 1/2 cup liquid egg whites.TO STORE: Place the cooled leftovers in an airtight container and store them in the fridge for up to three days. TO REHEAT: Warm up the omelette in the microwave for 20-30 seconds or back in a skillet.