Bobby Collins’ Egg White Omelette

Bobby Collins’ Egg White Omelette

A delicious spinach & kale swiss cheese omelette that will please even the pickiest breakfast eaters.

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4 people
Calories 250 kcal


  • Spinach Fresh
  • Kale Fresh
  • 16 oz Egg Whites
  • 1 tbsp Butter


  1. Heat skillet over medium heat

  2. Rinse spinach and kale well. Add to skillet.

  3. Pour 16 oz of egg whites into a bowl

  4. Whisk egg whites until just fluffy

  5. Melt butter in pan

  6. When pan is evenly hot, add egg whites, spinach, and kale

  7. Cover and allow to cook until set

  8. Flip omelette and cook until firm

  9. Add cheese and cover to melt

  10. Serve on warm plates