Spinach and Dill Egg White Omelet
Submitted by Erin Gaughan on Fri, 06/13/2008 - 16:34.
Ingredients:
6 tbsp egg beater egg whites
2 tsp chopped fresh dill (any herb may be used)
1 each plum tomato diced small
2 tbsp fat-free cheddar cheese
ΒΌ cup baby spinach leaves
salt and pepper to taste
non-fat cooking spray
Instructions:
- Whisk egg whites, dill, salt and pepper together in a medium
bowl until soft peaks form. - Spray small skillet or omelet pan with non-fat cooking spray and heat over medium heat.
- Pour egg mixture into pan and stir until egg begin to set. Remove pan from heat.
- Using the handle asyour guide, picture creating a + (cross) with your handle being the vertical part of the + (cross). Place your omelet filling; spinach, tomatoes and
cheddar cheese horizontally in the middle of your pan creating your + (cross). - Holding the handle of the pan, tilt the pan up and place yourspatula under omelet at base of handle and fold away from you. Once omelet is completely folded, place on
plate and serve immediately.
Number of Servings:
1
Nutrional Content:
Calories 110
Fat 0.5 g
Protein 18 g
Recipe from Wellspring Culinary Instructor Chef Erin Gaughan
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