Breakfast & Brunch
Arugula & Canadian Bacon Egg White Omelet
A light, savory egg white omelet filled with peppery arugula, juicy cherry tomatoes, fresh basil and Canadian bacon — a simple protein-packed way to start the day.
This is an easy breakfast when you want something light, savory and satisfying without a lot of prep. Peppery arugula, sweet cherry tomatoes, red onion and fresh basil give the omelet plenty of freshness, while Canadian bacon adds a savory, protein-rich finish. Everything comes together quickly in one skillet, making it just as practical for a weekday breakfast as it is for a relaxed weekend brunch.
Ingredients
Yield: 1 omelet
- 2 tbsp Butter, divided
- 1 cup Arugula
- 4 Cherry tomatoes, halved
- 2 tbsp Red onion, chopped
- 3 Egg whites
- To taste Salt & black pepper
- 1 heaping tbsp Fresh basil, sliced
- 1 slice Canadian bacon, chopped
Instructions
Quick stovetop breakfast
- Melt 1 tablespoon of butter in a 10-inch nonstick skillet over medium-high heat.
- Add the arugula, cherry tomatoes and red onion. Cook for about 1 minute, just until the arugula begins to wilt.
- Remove the vegetables from the skillet and set aside. Wipe the skillet clean.
- Combine the sautéed vegetables with the fresh basil and chopped Canadian bacon.
- Whisk the egg whites with a pinch of salt and black pepper.
- Melt the remaining tablespoon of butter in the skillet over medium heat. Add the egg whites and cook until they begin to set, about 2 to 3 minutes.
- Spoon the arugula and Canadian bacon mixture over one half of the omelet.
- Fold the other half of the omelet over the filling and continue cooking for about 2 minutes, or until the egg whites are fully set and the filling is warmed through.
- Slide the omelet onto a plate and serve immediately.
Serving idea: Pair with fresh fruit, sliced avocado or roasted breakfast potatoes for a more substantial breakfast.
Gluten-free: This recipe was published as a gluten-free breakfast recipe by the Celiac Disease Foundation.