Western Egg White Omelet with Bell Peppers, Onion, Bacon, and Reduced-Fat Cheddar Recipe

Introduction

This Western Egg White Omelet is a light and flavorful breakfast option packed with colorful bell peppers, savory bacon, and melted cheddar cheese. It’s a satisfying way to start your day without the heaviness of whole eggs.

Ingredients

• 1 cup pasteurized egg white
• 1/4 cup assorted color bell peppers, diced
• 1/4 cup onion, diced
• 1/4 cup bacon, chopped
• 1/4 cup shredded reduced-fat cheddar cheese
• Salt, to taste
• Ground black pepper, to taste
• Scallion, for garnish

Instructions

1. Step 1: Heat a non-stick skillet over medium heat and coat it with cooking spray. Add the diced bell peppers and onion, sautéing until they begin to soften.
2. Step 2: Add the chopped bacon to the skillet and continue to sauté until the bacon is cooked through and the vegetables are tender.
3. Step 3: While the vegetables and bacon cook, whisk the pasteurized egg whites in a bowl until frothy.
4. Step 4: Pour the egg whites evenly into the skillet over the cooked vegetables and bacon. Allow the egg whites to set slightly around the edges.
5. Step 5: Sprinkle the shredded cheddar cheese on one half of the omelet.
6. Step 6: Carefully fold the other half of the omelet over the cheese to create a half-moon shape.
7. Step 7: Cook for an additional 3-4 minutes, or until the cheese is melted and the omelet is cooked through.
8. Step 8: Season with salt and ground black pepper to taste, then garnish with scallions before serving.

Tips & Variations

• For a vegetarian version, omit the bacon and add mushrooms or spinach for extra flavor and nutrition.
• Use fresh herbs like parsley or cilantro in place of scallions for a different garnish.
• To prevent sticking, make sure your pan is properly preheated and use a good quality non-stick skillet.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on a low stove setting to avoid overcooking the egg whites.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Yes, you can substitute whole eggs if you prefer a richer texture, but it will increase the calorie and fat content of the omelet.

Can I prepare the vegetables and bacon in advance?

Absolutely. Cooking the vegetables and bacon ahead of time can save you time in the morning. Simply reheat them lightly before adding the egg whites.

Western Egg White Omelet with Bell Peppers, Onion, Bacon, and Reduced-Fat Cheddar Recipe

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★★★★★

4.6 from 112 reviews

• Author: Cleo
• Total Time: 15 minutes
• Yield: 1 serving 1x
• Diet: Low Fat

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Description

This Western Egg White Omelet is a healthy and delicious breakfast option featuring fluffy egg whites cooked with sautéed bell peppers, onions, and bacon, complemented by melted reduced-fat cheddar cheese. It’s a protein-packed, low-fat dish perfect for starting your day on a nutritious note.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 1 cup Pasteurized Egg White
• to taste Salt
• to taste Ground Black Pepper

Vegetables

• 1/4 cup Assorted Color Bell Peppers, diced
• 1/4 cup Onion, diced
• to taste Scallion, chopped (for garnish)

Protein and Cheese

• 1/4 cup Bacon, diced
• 1/4 cup Shredded Reduced-Fat Cheddar Cheese
• Cooking spray (as needed)

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Instructions

1. Prepare the Vegetables and Bacon: Heat a non-stick skillet over medium heat and coat with cooking spray. Add the diced bell peppers and onions, sautéing them until partially cooked. Then, add the diced bacon and continue to sauté until bacon is cooked through and vegetables are tender.
2. Whisk Egg Whites: In a bowl, vigorously whisk the pasteurized egg whites until frothy to incorporate air and create a light texture.
3. Cook Egg Whites: Pour the frothy egg whites into the skillet with the sautéed vegetables and bacon, allowing them to set slightly around the edges without stirring.
4. Add Cheese: Sprinkle shredded reduced-fat cheddar cheese over one half of the egg whites once they begin to set to begin melting.
5. Fold Omelet: Carefully fold the other half of the omelet over the cheese and filling, creating a half-moon shape to encase the filling.
6. Finish Cooking: Cook the folded omelet for an additional 3-4 minutes until the cheese melts fully and the egg whites are cooked through.
7. Season: Season the omelet to taste with salt and ground black pepper for enhanced flavor.
8. Garnish and Serve: Remove the omelet from heat, garnish with chopped scallions, and serve immediately for best texture and flavor.

Notes

• Using pasteurized egg whites ensures safety and convenience, eliminating the need for separating eggs manually.
• For a vegetarian version, omit the bacon and consider adding extra vegetables like mushrooms or spinach.
• Cook bacon thoroughly before adding egg whites to avoid undercooked meat.
• Low-fat cheese keeps the fat content down while still offering good flavor.
• Adjust seasoning according to taste preferences; fresh herbs like parsley or chives can also enhance the flavor.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Keywords: Western Omelet, Egg White Omelet, Healthy Breakfast, Low Fat Breakfast, Protein Breakfast