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Autumn Egg White Omelette

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Eating Bird Food

Autumn Egg White Omelette


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  • ⅛ cup onion, finely chopped
  • ⅛ cup mushrooms, finely chopped
  • ⅛ cup bell pepper, finely chopped
  • ½ apple, chopped into small pieces
  • ¼ cup broccoli, small florets
  • 2 cups fresh baby spinach
  • 4-5 grape tomatoes, cut in half
  • ½ cup egg whites
  • ½ Laughing Cow garlic and herb cheese wedge, chopped into small pieces (optional)
  • Sea salt and ground pepper
  • Pinch of cinnamon

Nutritional Info

  • Serving Size: 1
  • Calories: 189
  • Carbs: 25 g
  • Fat: 1 g
  • Protein: 19 g
  • Sodium: 641 mg
  • Sugar: 14 g


1. Spray nonstick spray on a medium sized nonstick skillet and heat to medium Add the onion and mushrooms; cook for 3 to 5 minutes or until onion is softened. Add bell pepper, apple, broccoli and mushrooms to the skillet and cooked for 1-2 minutes. Sprinkle on sea salt, ground pepper and cinnamon.

2. Add the spinach; cook and stir until wilted and hot. Add tomatoes.

3. Remove from heat; cover and keep warm.

4. Lightly coat the same medium nonstick skillet with cooking spray and set heat to low/medium. Add the egg whites, swirling to evenly cover the bottom of the pan. Cook for 1½ to 2 minutes or until set, using a rubber scraper to lift eggs up occasionally, letting runny egg flow underneath.

5. Spoon veggie mixture onto half of omelet, add cheese if using, fold over, and slide onto a plate, season with more salt and pepper (to taste) and serve.

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