Italian Egg White Omelet Recipe
4 egg whites
2 tablespoons water
1 tablespoon chopped fresh basil
1/2 Roma tomato, diced
1 ounce crumbled feta cheese
Whisk egg whites and water together. Spray a large nonstick skillet with cooking spray and heat over medium-low heat. Add egg whites to skillet and cook over medium-low heat. Draw cooked portions of eggs towards the center of the skillet and allow liquid portions of the egg whites to flow onto the pan. While top of the omelet is still slightly moist, place basil, diced tomatoes and feta cheese over half of the omelet. Fold omelet over and heat through.
Makes 1 Servings
Serving Size: 1 omelet
Nutrients per serving:
Calories: 155
Total fat: 6 grams
Saturated fat: 4 grams
Cholesterol: 25 mg
Sodium: 542 mg
Carbohydrate: 5 grams
Protein: 19 grams
Dietary fiber: 1 gram
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