Stuffed Egg White Omlette
- Number of Servings: 4
Ingredients
1/2 Tbsp Extra Virgin Olive Oil (EVOO)1/3 cup finely chopped onion (1/2 a medium onion)1/2 cup finely chopped peppers (red, yellow and/or orange)1 cup of finely chopped mushrooms (I love lots of mushrooms!)12 Cherry Tomatoes, quartered4 oz Low Fat Cheddar cheese, shredded1 tsp EVOO (divided into 4)8 lg egg whites or 1 cup of liquid egg whites (2 Tbsp = 1 lg egg white)
In a non-stick skillet, with 1/2 Tbsp Extra Virgin Olive Oil, sautee onions, peppers and mushrooms. Add tomatoes and continue to sautee until heated through. Remove from heat.
In a small egg skillet (8" non-stick fry pan), use 1/4 tsp EVOO or nonstick spray to "lube" pan, fry 2 egg whites (or 4 Tbsp liquid egg whites). *I will often finish them under the broiler for about 10 seconds to cook the top without burning the bottoms*
Transfer egg white to plate, sprinkle with 1 oz of shredded cheese (on half of egg white), top with sauteed vegetables and fold over other half of egg white.
Sea Salt and freshly ground pepper to taste (optional)
Serving Size: Makes 4 stuffed omlettes
Number of Servings: 4
Recipe submitted by SparkPeople user CDNARTYWIFE.
In a small egg skillet (8" non-stick fry pan), use 1/4 tsp EVOO or nonstick spray to "lube" pan, fry 2 egg whites (or 4 Tbsp liquid egg whites). *I will often finish them under the broiler for about 10 seconds to cook the top without burning the bottoms*
Transfer egg white to plate, sprinkle with 1 oz of shredded cheese (on half of egg white), top with sauteed vegetables and fold over other half of egg white.
Sea Salt and freshly ground pepper to taste (optional)
Serving Size: Makes 4 stuffed omlettes
Number of Servings: 4
Recipe submitted by SparkPeople user CDNARTYWIFE.
Nutritional Info Amount Per Serving
- Calories: 107.9
- Total Fat: 4.2 g
- Cholesterol: 3.0 mg
- Sodium: 202.5 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.4 g
- Protein: 12.7 g
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