I eat this egg white omelette every day. I typically add 1 egg to my omelette due to it’s nutritional value (more on that in a minute). This recipe is great for weight management and weight loss.

Why I eat this egg white omelette breakfast

Egg whites are packed with protein. But also, they are a great source of protein while being low in fat. That’s important if you’re counting macros for weight loss. Egg yolks are healthy and nutritious but they add about 5 grams of fat along with them.

My goal is to eat about 30g of protein at each meal. I do this because we can only digest so much protein at once. By eating in regular increments throughout the day, I’m able to provide my body an optimal amount of protein, while meeting the digestible limit.

I recommend this for all my clients who want to lose weight or who are training. Getting enough protein in each day is tricky. I also like to use collagen powder in my coffee to help me get my 150g + of protein every day.

Why I still use one egg yolk in my egg white omelette

Egg yolks are loaded with nutritional value (vitamins and minerals) and 1 egg is widely considered the perfect food. Those nutritional benefits that only the egg yolk can provide are important for optimal function and help us absorb other nutrients. The egg whites provide a ton of protein but are low in everything else.

Fat macros can add up quickly when you consider cooking with butter, coconut, or olive oil, pairing peanut or almond butter with oats, veggies, or apples, adding avocado to accompany a snack or main dish. In effort to keep my fats in check, I just use one yolk. It’s important to keep your macros in check, for more help with this balance I encourage you to check out my FREE NUTRITION MASTERCLASS.

What are these crackers? Get them here.

Those are sweet potato medallions instead of the crackers. Sometimes when I am really hungry I’ll opt for a heavier carb for a post-workout breakfast. To make these I roast the sweet potatoes in the oven at 400 for about 30-40 min depending on size. Then sear them in a cast iron with coconut oil.