egg-white omelette

It might be apparent to my readers that breakfast is my favorite meal of the day, so there is nothing I love more than a simple breakfast.

We are taught in nutrition that eggs have gotten a bad rap over time because of their high amount of cholesterol, but that was overturned a few years ago. Eggs are full of B-vitamins that have numerous health benefits. The advantages to eggs outweighs risks of cardiovascular disease associated with LDL or “bad” cholesterol.

That being said, I am a huge advocate for eggs as part of a well-balanced diet, and one reason I don’t believe I could ever become a vegan (props to those that are though, really).

Did you know that egg whites actually have more protein than the yolk (eggs are clear and turn white when you cook them because their proteins are being denatured with heat). I have absolutely nothing against the yolks in terms of health benefits, I just don’t love the taste. Anyway, this recipe has only three ingredients.


  • 2-3 egg whites
  • 2 tbsp parmesan cheese, shredded
  • 1 tbsp cilantro, chopped



  • separate whites from yolks.
  • Scramble the eggs and try to whip as much air as you can into the whites with a fork. You’ll see plenty of bubbles.
  • Heat a small pan on med-high heat with a little bit of olive oil
  • Pour egg into pan and add a little salt & pepper
  • cook for 3-4 minutes, then flip round, flat egg over.
  • add 1 tbsp parm to cooked side, and flip half the egg over itself.
  • Cover for about 2 minutes so the egg steams and finishes cooking
  • Add fresh cilantro, red pepper flakes, and remaining parmesan to the omelette and remove from heat.

*PS: you can also add spinach, broccoli, or other fresh greens to make your breakfast even more flavorful & nutrient dense!




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