Egg White Omelette - 3 Egg White Veggie Omelette

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Egg White Omelette - 3 Egg White Veggie Omelette

4 of 5 (3)

Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 51.0

Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 165.0 mg
Total Carbs: 0.7 g
Dietary Fiber: 0.0 g
Protein: 10.8 g

View full nutritional breakdown of Egg White Omelette - 3 Egg White Veggie Omelette calories by ingredient

Introduction

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Minutes to Prepare: 5

Minutes to Cook: 5

Number of Servings: 1

Ingredients

3 egg whites

1/2 cup small broccoli florets

1/2 chopped zucchini

1/4 chopped onion

1/4 chopped red bell pepper

Salt & Pepper

Tips

Calories 109 Sodium 326 mg
Total Fat 0 g Potassium 0 mg
Saturated 0 g Total Carbs 4 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 14 g
Cholesterol 0 mg
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%

Directions

1. Spray a 10-inch nonstick skillet with cooking spray. Cook broccoli, zucchini, onion and red pepper 3 to 5 minutes over medium heat, stirring frequently, until vegetables are crisp tender. Season with salt and pepper. Remove vegetables from skillet.

2. Reduce heat to medium-low. Spray skillet again with nonstick cooking spray. Add 1 cup AllWhites. As AllWhites start to set use spatula to lift edge of cooked AllWhites letting uncooked AllWhites flow to bottom of skillet. Cook until AllWhites are set but still moist.

3. Spread 1/2 of vegetables on one side of the omelet. Fold other side of omelet over vegetable side. Invert onto plate.

4. Repeat steps above with remaining Egg Whites and vegetables. Cut each omelet in half; serve.

Serving Size: Serves: 1

Number of Servings: 1

Recipe submitted by SparkPeople user TAMARASUMMERS.