Spinach, Mushroom, Chicken, Cheese and Egg White Omelette

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
EGGS:3 egg whitesDash of salt and pepper1/8 t dried dill1/8 t ground cuminFILLING:1/8 cup shredded and cooked chicken breast, skinless1/8 cup frozen spinach, thawed and drained1/8 cup mushrooms, thinly sliced1/8 cup shredded cheddar cheese1/8 t dried dill1/8 t ground cuminDash of salt and pepperNon-stick cooking spray of your choice.
Directions
In a bowl, combine egg whites, 1 dash each of salt and pepper, and 1/8 tsp each of dill and cumin. (See TIP for information about adding nonfat milk if you prefer, though it's not in the list). Whisk thoroughly or beat on low with an electric mixer until well blended and slightly foamy (but don't make meringue!)

In a separate skillet, spray with non-stick cooking spray, and cook the mushrooms until slightly tender, then add the chicken and spinach to bring to temperature. Set aside.

In another skillet (or use the same!) pour egg white mixture and cook thoroughly. After flipping once, and letting it cook through, fill with most of the cheese, and all of the chicken, spinach and mushrooms. Sprinkle the remaining cheese on top and let melt.

Serving Size: Makes 1 large omelette

Number of Servings: 1

Recipe submitted by SparkPeople user CINDY_LYNNE.

Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 150.8
  • Total Fat: 5.2 g
  • Cholesterol: 31.3 mg
  • Sodium: 598.7 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 23.2 g

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