The "New" Fried Egg Clubhouse

The egg white omelette replaces the middle bread layer in this nutritious upgrade.

  • Prep time: 10 min
  • Makes: 2 servings

Nutritional Information


  • Calories
  • Saturated Fat
    2 g
  • Fat
    10 g
  • Carbohydrates
    51 g
  • Dietary Fibre
    8 g
  • Protein
    30 g
  • Sodium
    898 mg


1 cup / 250 g Naturegg Simply Egg Whites liquid egg whites, well shaken
2 tsp / 10 ml prepared sun-dried tomato pesto
1/2 cup / 125 ml lightly packed baby arugula or spinach leaves
2 slices of lean deli-roasted turkey
1/2 ripe avocado, thinly sliced
1 ripe tomato, sliced
4 slices of multigrain bread, toasted


  1. Coat a medium nonstick skillet with cooking spray and set over medium heat. Whisk whites with pesto until combined. Pour half the egg white mixture into skillet and swirl to coat. Cook, covered for 2 minutes or until set. Transfer to a plate. Repeat with remaining egg white mixture.

  2. Layer a slice of turkey and half the arugula on two pieces of toast. Quarter each omelet; stack quarters over the arugula. Top with an equal portion of avocado, tomato slices. Cap with remaining piece toast to sandwich fillings. Makes 2 servings.


  1. Substitute basil pesto for the sun-dried tomato pesto

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Whipping

When adding sugar to egg whites begin after the whites are foamy and then add 1 tablespoon at a time, beating as you slowly sprinkle the sugar in. Check to be sure that sugar is dissolved by rubbing a bit of beaten white between your thumb and forefinger. It should feel smooth.

Curried Shakshuka

View recipe

Asian Shrimp Omelette

View recipe
See all recipes