Oh-My-Gosh Egg-White Omelet


3.9 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 164.4
  • Total Fat: 5.4 g
  • Cholesterol: 213.1 mg
  • Sodium: 109.0 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 18.0 g

View full nutritional breakdown of Oh-My-Gosh Egg-White Omelet calories by ingredient


Introduction

Excellent for breakfast, lunch or dinner. Excellent for breakfast, lunch or dinner.
Number of Servings: 1

Ingredients

    4 egg whites
    1 egg yolk
    2 T Skim milk
    1 plum tomato, chopped
    1 small clove garlic, passed through a press
    1 handful shredded spinach
    1 T minced purple onion
    Olive oil-based cooking spray

Directions

1. Beat egg whites with the yolk and skim milk.
2. Quick saute the vegetables - just till soft.
3. Pour eggs into a small frying pan coated with cooking spray. Cook till firm. Add vegetables on one half of omelet, then fold other half over top. Let sit for 30 seconds or so, then serve.

Number of Servings: 1

Recipe submitted by SparkPeople user SAUCYT.

Member Ratings For This Recipe


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    Very Good
    2 of 2 people found this review helpful
    This was very tasty. The only difference I did was not add the skim milk and it was fine without it. I also used green onion instead. It was nice and filling. - 11/3/10


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    1 of 1 people found this review helpful
    I would have started dieting long ago if I knew the food was going to be this good. Thanks! - 3/25/11


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    Very Good
    I added some chopped mushroom and a wedge of laughing cow. Delicious! The one yolk lifts it beyond the typical egg white omelet. - 8/29/12


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    Incredible!
    This was an awesome recipe for me! I chopped up wheat bread to put on the bottom of the dish before I baked it (instead of frying), and I added more veggies. Super healthy, well-rounded breakfast. Could also put some fat free cheese on top. - 2/24/11


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    Bad
    Made it this morning, not a fan, Garlic was overpowering and I am a garlic fan. Needed seasoning, salt and pepper. I won't be making this again. - 11/9/09