Butternut Omlette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
40g butternut squash2 egg whiteschivessalt and pepper to taste2 small mushrooms1tbsp medium hot salsa1 cup fresh spinach
1. Cook and mash the butternut squash. Let it cool a little.
2. Add the egg whites and chives and beat together. You can add salt or pepper at this stage if you want.
3. Chop the mushroom quite finely and cook in a non stick frying pan without oil. When they are cooked pour over the squash and egg white mix. Leave on a medium heat for 2-3 minutes until the edges can be gently eased away from the sides of the pan. When it is cooked enough to stay together, flip it over.
4. Spread the salsa over the top. Leave for 1-2 minutes and then serve on a bed of fresh, raw spinach.
Number of Servings: 1
Recipe submitted by SparkPeople user JEN_JEN1984.
2. Add the egg whites and chives and beat together. You can add salt or pepper at this stage if you want.
3. Chop the mushroom quite finely and cook in a non stick frying pan without oil. When they are cooked pour over the squash and egg white mix. Leave on a medium heat for 2-3 minutes until the edges can be gently eased away from the sides of the pan. When it is cooked enough to stay together, flip it over.
4. Spread the salsa over the top. Leave for 1-2 minutes and then serve on a bed of fresh, raw spinach.
Number of Servings: 1
Recipe submitted by SparkPeople user JEN_JEN1984.
Nutritional Info Amount Per Serving
- Calories: 66.4
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 300.0 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.2 g
- Protein: 10.1 g
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