Egg-White Omelet with Vegetable-Cheddar Filling

Written by Malissa Spacek on November 23, 2010

One serving || Active Time: 10 minutes || Total Time: 15 minutes

3 large egg whites
1 teaspoon water
2 teaspoons chopped fresh dill (optional)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup loosely packed, thinly sliced fresh spinach
1 plum tomato, chopped
2 tablespoons shredded nonfat cheddar cheese
Vegetable cooking spray

1. Whisk together egg whites, water, and the next three ingredients.

2. Heat a small skillet, coated with cooking spray, over medium-high heat for one minute. Pour egg mixture in and cook until the eggs begin to set. Meanwhile, mix the spinach, tomato, and cheese together.

3. Fill half the omelet with the filling, saving some of the cheese, tomatoes, and spinach for a garnish. Work a spatula under part of the omelet and fold it in half. Cook for two minutes, and then slide it onto a plate. Top your omelet with the remaining filling.

Calories 110, fat 0.5 g, saturated fat 0 g, cholesterol 3 mg, sodium 906 mg, carbohydrate 8 g, fiber 1 g, protein 18 g.

Recipe from

Posted Under: Breakfast, Recipes

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