[quicklook-recipe prep_time=”10 min” cook_time=”4 min” serves=”1″ details=”” ]
From mixing bowl to table in 10 minutes! A low-fat, low-carbohydrate, low-cholesterol start to the day.
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 3 large egg whites
- 1 teaspoon water
- 2 teaspoons chopped fresh dill (optional)
- 1/8 teaspoon salt
[/ingredients-left]
[ingredients-right]
- 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
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”15 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]
[nutrition-info calories=”110″ calories_fat=” fat=”0.5 g”” sat_fat=”” choles=”3 mg” sodium=”906 mg” carbs=”8 g” sugars=”” protein=”18″ fiber=”1 g”] [/nutrition-info]
[/step-list-wrapper]