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Egg-White Garden Omelet

Single Serving
Garden To Table Recipes


  • 1 tsp olive oil
  • ½ c. button mushrooms, sliced
  • 2 large eggs, whisked
  • 1/2 tsp sea salt 
  • 1/4 tsp fresh cracked black pepperv
  • 3 tbsp chives, chopped
  • 1/2 whole wheat pita pocket
  • 1 slice Swiss cheese


Heat oil in medium skillet on medium heat. Add eggs, mushrooms, salt, and pepper. Stir frequently until eggs are firm, about 2-3 minutes. Assemble by placing cheese inside pita pocket, then add egg mixture. Finish by sprinkling chives atop pocket.


  • 3 large egg whitesl
  • ¼ tsp cayenne pepper
  • 1 tbsp olive oil
  • ¼ Walla Walla onion, diced
  • 3 asparagus spears, cut into ½" pieces
  • 1 c. spinach
  • 1 medium tomato, diced
  • ½ tsp fresh oregano, finely chopped
  • Coarse salt and fresh cracked pepper
  • 2 tbsp fresh or grated parmesan
  • 1 tsp fresh chives, finely chopped


In a medium bowl, whisk egg whites with 1 tablespoon water; add cayenne and salt and fresh cracked pepper; set aside.

In a medium nonstick pan, heat oil over medium-high. Add onions and asparagus; cook until onions are soft and translucent. Add spinach and tomato; cook until spinach is just wilted, about one minute. Season with salt and pepper. Add egg whites; cook until opaque. Use heatproof spatula to fold omelet in half.

Sprinkle with parmesan and garnish with fresh chives.

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