Egg White Mush-lette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
-4 Egg Whites-1 tbsp Chopped White Onion-1 wedge Tomato (about 1/4 of the whole tomato)-1 1-in. slice Green Pepper-2 slices Ham lunch meat-a pinch of Cayenne Pepper-salt and pepper to taste-1/4 cup Mexican cheese (or cheddar, doesn't matter)
1. Take a small skillet and spray any type of cooking spray on it to cover the space. (I like Olive Oil, gives it a little more taste)
2. Turn the burner onto medium heat while you prep.
3. Chop your peppers, onions, and tomatoes into small pieces. Also cut your ham into small bits so you can put them in but now have big chunks.
4. After skillet is hot, put chopped veggies and meat onto skillet, constantly moving it around. Let the veggies and meat cook for about 3 minutes.
5. While that's cooking, crack 4 eggs and remove the whites into a small cup. (Usually people mix the eggs with milk, which you can, but I like to just have the eggs fresh so I can enjoy them without the dish getting too soupy.)
6. Pour egg whites onto skillet, covering the veggies and meat fully.
7. Sprinkle the cayenne pepper onto the egg before it cooks all the way.
8. Once the egg is cooked on the bottom pretty thickly, start separating it like you would while making scrambled eggs. Keep moving it around until all the egg is cooked.
9. Put half into a bowl and top with 1/8 cup cheese. Pour the rest of the egg on the top and cover with remaining cheese. Once the cheese melts, it's ready to eat! Add salt and pepper to taste.
Number of Servings: 1
Recipe submitted by SparkPeople user HIMONKEY87.
2. Turn the burner onto medium heat while you prep.
3. Chop your peppers, onions, and tomatoes into small pieces. Also cut your ham into small bits so you can put them in but now have big chunks.
4. After skillet is hot, put chopped veggies and meat onto skillet, constantly moving it around. Let the veggies and meat cook for about 3 minutes.
5. While that's cooking, crack 4 eggs and remove the whites into a small cup. (Usually people mix the eggs with milk, which you can, but I like to just have the eggs fresh so I can enjoy them without the dish getting too soupy.)
6. Pour egg whites onto skillet, covering the veggies and meat fully.
7. Sprinkle the cayenne pepper onto the egg before it cooks all the way.
8. Once the egg is cooked on the bottom pretty thickly, start separating it like you would while making scrambled eggs. Keep moving it around until all the egg is cooked.
9. Put half into a bowl and top with 1/8 cup cheese. Pour the rest of the egg on the top and cover with remaining cheese. Once the cheese melts, it's ready to eat! Add salt and pepper to taste.
Number of Servings: 1
Recipe submitted by SparkPeople user HIMONKEY87.
Nutritional Info Amount Per Serving
- Calories: 220.0
- Total Fat: 9.2 g
- Cholesterol: 32.5 mg
- Sodium: 738.6 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.9 g
- Protein: 34.1 g
Member Reviews