Egg White Omelet Recipe
Just plain healthy recipe...
Healthy egg white omelet made with mushrooms, peppers and healthful herbs. Very little fat. Whole lot of flavor!
2 teaspoons butter
1/2 pound sliced mushrooms
1 diced red bell pepper
1 diced yellow bell pepper
2 sprigs fresh thyme, leaves removed and chopped
2 sprigs fresh oregano, leaves removed and chopped
1 bunch fresh chives, chopped
Nonstick cooking spray
8 large eggs
Melt one teaspoon of butter in a pan over medium heat. Add mushrooms and cook for four to five minutes, or until slightly brown. Remove mushrooms and set aside. Melt another teaspoon of butter in pan. Add red and yellow peppers. Cook until tender for about four to five minutes. Remove peppers and set aside.
Combine chopped herbs in a bowl and mix. For each omelet, crack two eggs into a bowl and remove yolks. Add 1-1/2 teaspoons of water for every two eggs and mix well.
Coat a pan with nonstick cooking spray and place over medium heat. Pour two egg whites into pan. Using a wooden spoon, carefully push edge of the egg whites toward the middle of the pan and allow the raw egg white to spread outward.
When egg white begins to firm, add 1/4 cooked mushrooms and peppers and two teaspoons of mixed herbs. Gently press ingredients into egg whites. Carefully roll egg white so that you can turn it over and cook other side or about 30 seconds. Place omelet on a plate and serve.
Yield: 4 servings
Serving size: 1 omelet
Calories: 80; Total Fat: 2g; Saturated fat: less than 1g; Cholesterol: 5mg; Carbohydrates: 9g; Sodium: 215mg
Recommended. For the best omelets ever, use good quality Nonstick Omelette Pans. Cook with little or no oils, butter or fats. The ultra smooth nonstick surface releases foods effortlessly, keeping your omelets in perfect shape.