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Vegetarian Verde Egg White Omelet



  • Bell Peppers ½ Cup Julienne Cut

  • Red Unions  ½ Cup Julienne Cut

  • White Mushrooms

  • Spinach 1 Cup

  • Shredded Cheddar Cheese ½ cup

  • 4 Egg Whites Whisked

  • 3 tbsp. Salsa Garcia Salsa Verde

  • 2 Tbsps. Olive Oil




In a medium to small frying pan at high heat add 2 tablespoons of olive oil. Once the oil begins to thin, slide the pan around until the bottom surface is covered in olive oil then add your veggies and 1 tbsp. of Salsa Verde.  Cover the pan and let simmer. In a separate 10” greased frying pan bring the heat to medium as you add your egg whites, (if the eggs are bubbling the pan is too hot). Once your egg whites are solid on top place your sautéed veggies from the other pan onto one side of the cooked egg white then add your cheese. With a plastic spatula fold the other half of the egg white over the side with cheese and veggies so that it resembles a half-moon shape. Finish the omelet by covering the top with 2 tbsps. of salsa verde and a little more cheese. Cover and set to low for 3 minutes then enjoy. 

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