Egg-White Omelet with Vegetable-Cheddar Filling
Number of servings : 1 Prep time: Cooking time: Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches Special diet :
Number of servings : 1
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
3 egg whites
2 tsp (10 mL) chopped fresh dill (optional)
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
1/2 cup (125 mL) loosely packed thinly sliced fresh spinach
1 plum tomato, chopped
2 tbsp (30 mL) shredded nonfat cheddar cheese
- Whisk egg whites, 1 tsp (5 mL) water, dill (if using), salt, and pepper in medium bowl until soft peaks form. Toss spinach, tomato, and cheddar in small bowl.
- Lightly coat nonstick omelet pan or small skillet with nonstick cooking spray and set over medium heat 1 minute. Pour egg mixture into pan and cook until eggs begin to set on bottom. Lift up edge of eggs with heatproof spatula, pushing cooked part toward centre of pan and letting uncooked portion run underneath. Cook until eggs are almost set and bottom is lightly browned.
- Spread filling over half of omelet, leaving 1/2-inch (1 cm) border and reserving 1 tbsp (15 mL) mixture for garnish. Lift up omelet at edge nearest handle and fold in half, slightly off-centre, so filling peeks out. Cook 2 minutes. Slide omelet onto plate and garnish with reserved filling.
- Serve with fresh orange juice, oven-baked country fries, and fresh fruit salad.