clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Egg White Dill Omelet

Egg White Dill Omelet


  • Egg Whites – 4
  • Milk – 1 tsp fat free/lactose free
  • Portobello Mushrooms – 1/2 cup sliced
  • Onion – 1/4 cup chopped
  • Sweet Pepper – 1/4 cup chopped (I had an orange one handy)
  • Dill – 2 tbsp chopped
  • Butter – 1 tbsp
  • American Cheese – 1 slice
  • Paprika – to taste
  • Salt – to taste
  • Black Pepper – to taste


  1. In a small pan, saute the mushrooms, onions, peppers & dill in 1/2 tbsp of butter until tender. Keep on low heat. This will be added to the omelet later.
  2. Heat remaining 1/2 tbsp of butter on medium heat in omelet (medium sized) pan.
  3. Whisk the egg whites, milk, paprika, salt and pepper.
  4. Add egg mixture & tilt pan until eggs are evenly distributed. Cook for a few minutes.
  5. You can test by lifting the omelet to see when bottom is cooked then flip for just a few second until top is cooked then flip again.
  6. Add cheese slice on one side of the omelet until it melts a bit then pour vegetable mixture over it.
  7. Flip one-half of the omelet on top of the cheese/veggie mixture to create the half-moon shape and serve!


Enjoy this blog? Please spread the word :)