Ingredients for Egg White Omelet For Two
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How to Make Egg White Omelet For Two
- In a large bowl, whisk together 6 large egg whites.
- Add 1 tablespoon of water and whisk until light and frothy.
- Season with 1/4 teaspoon salt and a pinch of black pepper.
- In a small bowl, combine 1 tablespoon melted margarine and 1 teaspoon olive oil.
- In a lightly oiled 8-inch skillet, sauté 1 cup of thinly sliced vegetables (prepared ahead) over medium heat until tender-crisp (about 3-5 minutes). Set aside.
- In a clean 8-inch skillet, heat the remaining margarine/oil mixture over medium heat.
- Once hot and shimmering, pour in half of the egg white mixture. Reduce heat to medium-low.
- Cook until the edges are set but the top is still slightly wet. Gently push the cooked portion toward the center, tilting the pan to allow uncooked egg to flow underneath.
- Continue cooking until almost set. Sprinkle 1/4 cup of grated cheese over one half of the omelet.
- Add the sautéed vegetables to one half of the omelet. Carefully fold the other half over the filling.
- Cook for another minute, until the cheese is melted and the omelet is heated through.
- Garnish with 2 slices of tomato and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
6g
Fat
18g
Carbs
1g
