Egg White Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Canola oil to coat the pan1⁄2 cup sliced mushrooms, preferablybaby bellas or shiitake1 cup fresh spinach, washed and stemsremovedPinch black pepperPinch nutmeg (optional)3 egg whites or 1⁄3 cup packaged eggwhites1 tbsp grated Parmesan cheese1 tsp butter
1. Heat a nonstick sauté pan over moderate heat, and coat it with canola oil. Add the mushrooms to the pan and cook for 1 to 2 minutes.
Add the spinach and cook just until wilted. Season with pepper and nutmeg, if using, then remove mixture from the sauté pan and set aside to cool slightly.
2. In a small mixing bowl, whisk the egg whites until fluffy, then whisk in the Parmesan.
3. Heat the sauté pan over moderate heat again. Add the butter to the pan, taking care to not let it brown. Add the eggs to the pan and swirl them around to coat the bottom. As the egg whites begin to set, lift the sides up with a rubber spatula so they don't overcook.
4. Once the omelet is partially set, add the vegetable mixture to half of the omelet. Cook the omelet until just set, 1 to 2 minutes more. Don't overcook: the egg whites should still be moist.
Slide the omelet onto a plate, vegetable side first, folding the other half of the omelet on top.
Add the spinach and cook just until wilted. Season with pepper and nutmeg, if using, then remove mixture from the sauté pan and set aside to cool slightly.
2. In a small mixing bowl, whisk the egg whites until fluffy, then whisk in the Parmesan.
3. Heat the sauté pan over moderate heat again. Add the butter to the pan, taking care to not let it brown. Add the eggs to the pan and swirl them around to coat the bottom. As the egg whites begin to set, lift the sides up with a rubber spatula so they don't overcook.
4. Once the omelet is partially set, add the vegetable mixture to half of the omelet. Cook the omelet until just set, 1 to 2 minutes more. Don't overcook: the egg whites should still be moist.
Slide the omelet onto a plate, vegetable side first, folding the other half of the omelet on top.
Nutritional Info Amount Per Serving
- Calories: 90.0
- Total Fat: 2.1 g
- Cholesterol: 3.9 mg
- Sodium: 283.3 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 1.2 g
- Protein: 19.1 g
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