Ingrédients pour Egg White Omelet Manicotti Style For 1
- 1 teaspoon olive oil
- 1/4 small onion, finely chopped
- 1/4 red bell pepper, finely chopped
- 1 garlic clove, minced
- 1/4 cup 2% fat cottage cheese
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- 1/4 cup fresh spinach, chopped
- 1/2 teaspoon Italian seasoning
- salt and pepper, to taste
- 2 large egg whites
- 1 tablespoon fresh tomato, chopped
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Comment préparer Egg White Omelet Manicotti Style For 1
- Saute 1/4 small onion, 1/4 red bell pepper (finely chopped), and 1 clove garlic (minced) in 1 teaspoon olive oil for 5 minutes until softened.
- In a separate bowl, combine 1/4 cup cottage cheese, 1/4 cup shredded mozzarella cheese, 1 tablespoon grated parmesan cheese, 1/2 teaspoon Italian seasoning, salt and pepper to taste, and 1/4 cup chopped fresh spinach.
- Add the sauteed onion mixture to the cheese mixture and stir to combine.
- Whisk 2 large egg whites in a bowl until light and frothy. Pour into a lightly oiled 7-inch non-stick skillet over medium heat. Cook until the edges are set but the center is still slightly wet.
- Spoon the cheese and vegetable mixture evenly over one half of the omelet. Fold the other half over the filling.
- Cook for another 2-3 minutes until the cheese is melted and the omelet is cooked through.
- Top with 1 tablespoon chopped fresh tomato and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
26g
Fat
20g
Carbs
3g
