Basil Egg White Omelette with Spinach, Tomatoes, and Avocado


This is definitely one of my favorites dishes! It is my go-to breakfast or even dinner (yes I do crave breakfast foods for dinner sometimes) when I want a fast, flavorful, protein-packed, and filling recipe


  • 4 large egg whites
  • Handful of spinach
  • 1 tbsp extra virgin olive oil
  • ½ cup cherry tomatoes – cut in half
  • 1/4 cup onions – chopped
  • Fresh basil
  • Cayenne pepper
  • Salt and pepper to taste


  • Preheat the oven to 210 C.
  • In a medium nonstick skillet, heat olive oil on medium-high heat. Saute the chopped onions until they become lightly brown.  Add the spinach. Keep mixing until wilted (or until you say “Oh my god look how tiny the spinach becomes!)

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  • Add the cherry tomatoes, salt and pepper, and basil


  • In a medium bowl, whisk together the egg whites. Season with salt and pepper, basil, and cayenne pepper


  • Add it to the skillet and let it cook for 5 minutes

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  • With a spatula, pull the sides of the omelette carefully. When you notice that the bottom part is cooked, turn off the heat, and place the skillet in the oven for 10 minutes for the top to cook through


  • Take it out of the oven, gently slide the omelette onto a service plate, and serve with avocado or cheese of your choice


Bon Appétit !

One thought on “Basil Egg White Omelette with Spinach, Tomatoes, and Avocado

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