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Egg White Omelette Recipe
|Vegetable oil||2 Teaspoon|
|Onion||1 Small, chopped for about 1/2 cup|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Marjoram/Thyme /basil||1 Pinch, dried or minced fresh|
|Ground black pepper||1 Dash|
|Grated cheddar/Swiss /jarlsberg /monterey jack /mozzarella cheese||1⁄4 Cup (4 tbs)|
Calories 185 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.3%
Saturated Fat 4.5 g22.5%
Trans Fat 0 g
Cholesterol 19 mg
Sodium 320.4 mg13.4%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1.2 g4.9%
Sugars 3.3 g
Protein 15 g29.5%
Vitamin A 4.2% Vitamin C 7.9%
Calcium 15.8% Iron 3.6%
*Based on a 2000 Calorie diet
Add the mushrooms and the herb of your choice and continue to saute, stirring frequendy.
In a small bowl, beat together the salt, pepper, egg whites and water with a fork until frothy.
Pour evenly over the sauteed vegetables and cook on low heat until the egg whites are opaque and almost firm.
Sprinkle the grated cheese on top.
When the cheese begins to melt, fold the omelet in half and cook for another minute.
Slice the folded omelet into two pieces and serve immediately.