Egg-White Omelet With Vegetable-Cheddar Filling

Quick look

  • prep 10 min    cook 4 min
  • serves 1

Egg-White Omelet With Vegetable-Cheddar Filling

From mixing bowl to table in 10 minutes! A low-fat, low-carbohydrate, low-cholesterol start to the day.

Ingredients

  • 3 large egg whites
  • 1 teaspoon water
  • 2 teaspoons chopped fresh dill (optional)
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/2 cup loosely packed, thinly sliced fresh spinach
  • 1 plum tomato, chopped
  • 2 tablespoons shredded nonfat cheddar cheese
  • Vegetable cooking spray

    How to make it  15 minutes

  • 1

    Whisk egg whites, water, dill (if using), salt, and pepper together in a medium bowl until soft peaks form. Toss spinach, tomato, and cheddar together in a small bowl.

  • 2

    Lightly coat an omelet pan or small skillet with cooking spray and heat over medium heat 1 minute. Pour egg mixture into pan and cook until eggs begin to set on bottom.

  • 3

    Spread filling over half of omelet, leaving a 1/2-inch border and reserving 1 tablespoon mixture for garnish. Lift up omelet at edge nearest handle and fold in half, slightly off-center, so filling peeks out. Cook 2 minutes. Slide omelet onto a serving plate and garnish with reserved filling.

  • Nutritional Information(per serving)

    • Calories: 110
    • Cholesterol: 3 mg
    • Sodium: 906 mg
    • Carbs: 8 g
    • Protein: 18
    • Fiber: 1 g

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