Egg-white Veggie Omelet
I’ve been using “just egg whites” for years. They’re a quick and easy source of lean protein(20g per ¾ cup). Pour them over sautéed vegetables. Add a whole wheat tortilla, and a small serving of fresh berries and you’ve created a breakfast that’s as delicious (if not more) and much healthier, than any breakfast you’ll get in the “outside world.”
INGREDIENTS:
· 1 TBLSP olive oil
· 2 TBLSP onions, diced
· ¼ cup tomatoes, chopped
· Generous handful of fresh baby spinach, chopped (If using frozen, be sure to thaw and drain well, squeezing out as much excess water as possible)
· ¾ cup Egg Whites (equivalent of 4 egg whites)
· 1 whole wheat tortilla (the same diameter as the skillet if possible)
· Optional: cheese, salsa
DIRECTIONS:
· Heat olive oil in an 8” skillet. Add onions and sauté until translucent.
· Add tomatoes and spinach. Heat through.
· Add the egg whites to the veggie mix. Let cook until almost done, like a big pancake. Lay the tortilla on top of the eggs. Carefully flip the whole thing in the pan so it’s tortilla side down. Cook for 1-2 minutes, until tortilla is heated, and eggs finish cooking.
· Remove from the pan and fold in half, tortilla side out. Top with cheese and salsa (optional). Serve with fresh fruit.Breakfast (Lunch or Dinner) Egg-white Veggie Omelet
I’ve been using “just egg whites” for years. They’re a quick and easy source of lean protein(20g per ¾ cup). Pour them over sautéed vegetables. Add a whole wheat tortilla, and a small serving of fresh berries and you’ve created a breakfast that’s as delicious (if not more) and much healthier, than any breakfast you’ll get in the “outside world.”
INGREDIENTS:
· 1 TBLSP olive oil
· 2 TBLSP onions, diced
· ¼ cup tomatoes, chopped
· Generous handful of fresh baby spinach, chopped (If using frozen, be sure to thaw and drain well, squeezing out as much excess water as possible)
· ¾ cup Egg Whites (equivalent of 4 egg whites)
· 1 whole wheat tortilla (the same diameter as the skillet if possible)
· Optional: cheese, salsa
DIRECTIONS:
· Heat olive oil in an 8” skillet. Add onions and sauté until translucent.
· Add tomatoes and spinach. Heat through.
· Add the egg whites to the veggie mix. Let cook until almost done, like a big pancake. Lay the tortilla on top of the eggs. Carefully flip the whole thing in the pan so it’s tortilla side down. Cook for 1-2 minutes, until tortilla is heated, and eggs finish cooking.
· Remove from the pan and fold in half, tortilla side out. Top with cheese and salsa (optional). Serve with fresh fruit
