Recipe by DONNA
"This is my go-to breakfast every morning. Fast, easy, foolproof, customizable, and packed with protein, all for fewer calories than your average fast-food breakfast sandwich."
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chopped green bell pepper
salt and ground black pepper to taste
1 (32 ounce) container
refrigerated pasteurized egg white substitute (such as Egg Beaters Whites®)
this sounds so yummy and easy. i can't wait to try it! and whoever made that comment about "wheres the protein" and gave this 1 star is dumb. excuse me but eggs have a ton of protein genius. dont give things a poor rating that you haven't even made. eghh
How lovely to be able to make an omelet in the microwave! I increased the vegetables a bit and sauted them in a pan-sprayed skillet before putting them in the glass loaf dish. I know, I just made more work for myself, but I like the browned flavor. Also, the Egg Beaters are kind of expensive, so I just separated a dozen eggs, which I think made about the same volume. Now I just need to figure out what to do with the yolks. Anyway, it seemed to work just fine. I also added a sprinkle of granulated garlic to the eggs along with a splash of hot sauce. I loved cooking the omelet this way. Thanks so much for the recipe, DONNA!
I've been doing Egg Beaters like this for a while and this definitely is "Easy" and so simple to make for a quick breakfast. Plus it's low in fat and good for you too! Since I was making this for just me I used only one cup of Egg Beaters and just eyeballed the rest of the ingredients. I also used a combination of red and green pepper along with a bit of tomato and garlic. Watch your microwave times as they do vary. Once this was done I topped it with a bit of light cheddar cheese and wrapped it in a warm tortilla for "breakfast on the go". This is a great base to add-in whatever you like and there's a number of flavors of Egg Beaters so get creative! Thanks DONNA!
This was so easy yet delicious. I used a round glass baking dish so after I folded it, it was in the shape of an omelette. I added onion, bell peppers and spinach. I didn't need to feed four, just myself, so I used just enough liquid egg white to cover the bottom of the dish, it took about 3 minutes to cook. This way of cooking an omellette will be in my permanent cookbook! Thanks.
Pretty good as written, but more veggies (vary them according to what you like) makes it better. And just for the record, I've never gotten why folks buy and use egg beaters. All you have to do is use a real egg - just separate the yolk from the whites and use only the whites. This is basically all egg beaters are, except they throw in guar gum and xanthan gum and flavoring - yuck! If you want a heartier omelet, use two egg whites and one whole egg. Most people can handle one yolk, and that's where the iron is, if you're looking to add some iron to your diet. Enjoy!
Yum! I've been slacking on sticking to Egg Beaters (they are so expensive!) But Trader Joe's sells them for a reasonable price, so I picked some up, and was thrilled to find this recipe. I omitted the mushrooms, salt, green peppers, and pepper, and added roasted red peppers, fresh minced garlic, red pepper flakes, green onion, and sprinkled freshly grated provolone cheese on top.I love the convenience of using the microwave for this, too! Thanks so much, Donna!
Surprise! You CAN cook in a microwave! I was a little skeptical about that, but this dish turned out very nice. Used a round, glass baking dish and garnished with fresh tomatoes and green onions. This is a make-again recipe. Loved it!
We really enjoyed this light, veggie-filled omelet. I omitted the mushrooms (personal taste) and just eyeballed the onions and peppers. I did sauté the veggies before adding so they would be less crunchy. I poured the mixture into a 9" pie pan to cook in the microwave. It was nice and fluffy and cooked all the way through. I served this with fresh tomatoes, fruit and toast. It made for a delicious breakfast.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Egg White Omelet
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: < 1
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