Hypoglycemic friendly breakfast omelet
- Number of Servings: 1
Ingredients
egg white (3)asparagus (5 spears)millet (1/8 cup)scallions (1tbsp)mushrooms (1/4 cup)salmon (2 oz)
Mix egg whites with millet. Add some water, until the mix is liquid. Cook on a non-stick pan, or a wok, and turn when necessary.
Meanwhile, steam the asparagus and mushrooms. Once cooked, mix them on an electric mixer until you are left with a consistent, pulp-like mixture.
Cook the salmon as you prefer: steamed, broiled, or on a frying pan. Pour the ingredients on the omelet, and enjoy.
Serving Size: 1 omelet
Number of Servings: 1
Recipe submitted by SparkPeople user JCMENENDEZ.
Meanwhile, steam the asparagus and mushrooms. Once cooked, mix them on an electric mixer until you are left with a consistent, pulp-like mixture.
Cook the salmon as you prefer: steamed, broiled, or on a frying pan. Pour the ingredients on the omelet, and enjoy.
Serving Size: 1 omelet
Number of Servings: 1
Recipe submitted by SparkPeople user JCMENENDEZ.
Nutritional Info Amount Per Serving
- Calories: 243.6
- Total Fat: 5.7 g
- Cholesterol: 43.7 mg
- Sodium: 204.0 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 3.0 g
- Protein: 32.1 g
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