Egg White OmeletSubmitted by: STALEAN
IntroductionEating clean egg white omelet. Eating clean egg white omelet.
100% Liquid Egg Whites, Member's Mark, 8 tbsp
Parmesan Cheese, grated, 1 tbsp
Costco California Sun Dried Tomatoes, .5 oz, soaked & drained
Costco Prosciutto di Parma - 2 thin slices
*Baby Bella Mushrooms, 50 gram(s)
Asparagus, fresh, 50 grams
Onions, raw, 50 grams
Place prosciutto between 2 sheets paper kitchen towel and cook in the microwave for about a minute or less until they are crispy. Break up into little pieces (similar to bacon bits).
Put egg whites into a bowl and add the soaked and drained chopped sun-dried tomatoes, parmesan cheese and season with salt & pepper. Whisk to combine and set aside.
In a non-stick pan, spray vegetable spray and fry the vegetables until they are soft. Add the egg mixture and stir quickly for a little bit so that the vegetables are all through the egg mixture and evenly distributed (but not too much or else you will have scrambled eggs instead!!
Sprinkle the crispy prosciutto bits evenly over the top of the omelet and cook on the stove top until the bottom of the omelet is set. Once it has, pop the pan under the broiler until the top is brown and crispy.
Serve immediately or put in a container in the refrigerator if you are making this for breakfast the following morning. Microwave it for about 1-2 minutes to heat through the next morning. I make up a double batch of the above for reheating the next morning, then you only have to cook them every other night instead of every night.
Number of Servings: 1
Recipe submitted by SparkPeople user STA8LEAN.