Egg-White Omelet With Vegetable-Cheddar Filling

[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]

Originally Published in Reader's Digest