Cilantro and Tomato Egg White Omelet

In this 5-minute, egg white omelet recipe, juicy, sweet mini heirloom tomatoes and fresh, zesty compete for tasty attention. A side of with lime zest provides high fiber and helps you feel fuller.

Cilantro and Egg White Omelet
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  • 1 second olive oil cooking spray
  • ¾ cup liquid
  • 1 cup mini heirloom tomatoes (about 9-10 tomatoes)
  • ½ cup cilantro leaves (substitute with mint if unavailable)
  • 1 tablespoon , chopped
  • ½ cup canned black beans, washed and drained
  • 1 tablespoon ketchup + 1 teaspoon lime zest
  • Salt to taste


  1. Spray olive oil cooking spray for 1 second on a medium sized frying pan and heat pan on medium flame.
  2. Shake liquid egg whites package well, measure out ¾ cups and pour into pan.
  3. While egg whites cook, slice heirloom tomatoes to desired size and add to cooking egg white.
  4. Top with cilantro and red onion. Sprinkle salt to taste.
  5. Cook for 1 more minute, then carefully flip omelet over to cook other side. While omelet cooks, heat black beans in microwave for 30 seconds. Mix ketchup with lime zest while you wait.
  6. Enjoy your omelet and black beans immediately.


Serves 1
Calories: 300
Saturated Fat: 0g
Fiber: 8g
Protein: 30.5g