Egg white Omelette and sauteed squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 egg whites1 T low fat cottage cheesesalt and pepper to taste5 cherry tomatoes, sliced1 scallion or green onion, sliced1 small yellow/summer squash, sliced
slice veggies
heat two nonstick skillets, on medium. In a bowl beat egg whites, add salt and pepper, and pour into one pan.
add squash to other pan
cook squash til starts to become translucent, and searing begins, stir occasionally, put on plate.
In same skillet toss in tomatoes and onions
Flip omelette, add T cottage cheese, let cheese begin to melt, fold, place on plate, top with slightly seared tomatoes and onions.
Serving Size: 1 omelette and side of squash
Number of Servings: 1
Recipe submitted by SparkPeople user KITTY52637.
heat two nonstick skillets, on medium. In a bowl beat egg whites, add salt and pepper, and pour into one pan.
add squash to other pan
cook squash til starts to become translucent, and searing begins, stir occasionally, put on plate.
In same skillet toss in tomatoes and onions
Flip omelette, add T cottage cheese, let cheese begin to melt, fold, place on plate, top with slightly seared tomatoes and onions.
Serving Size: 1 omelette and side of squash
Number of Servings: 1
Recipe submitted by SparkPeople user KITTY52637.
Nutritional Info Amount Per Serving
- Calories: 100.9
- Total Fat: 0.9 g
- Cholesterol: 1.2 mg
- Sodium: 214.8 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.7 g
- Protein: 15.0 g
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