Recipe

Hearty Egg-white Omelet Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 9 months ago You can't eat any healthier than this and still have it be tasty and hearty...by Anne Greer McCann is a Dallas author and restaurant consultant Prep:15m Cook:15m Servings:1	Mystic_rive
	calories145 fat 7 g no cholesterol salt838 carbs 8 protein 18g

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Ingredients

1 cup baby spinach leaves

½ cup sliced mushrooms

2 to 3 small broccoli florets

¼ cup diced red bell pepper

3 to 4 large egg whites

Salt and pepper

Cooked grits

Sliced tomatoes or fruit and berry medley

Tomato salsa

Directions

Place spinach leaves between paper towels and microwave on High (100 percent power) for 30 seconds to wilt. Set aside.

Microwave mushrooms, broccoli and red bell pepper for 90 seconds. Set aside.

Place an 8- or 10-inch skillet (use 4 egg whites for the larger skillet) over medium-high heat. Coat with vegetable oil spray.

When the pan is hot, after about 30 seconds, pour in the egg whites. Use a spatula to push the cooked portion toward the center and allow uncooked portion to run onto the pan.

When the whites are almost cooked, add the spinach and vegetables to one side of the omelet. Season with salt and pepper.

When the whites are firm, use a spatula to fold the omelet over, turning the side without the vegetables on top of the side with the vegetables. As soon as the egg is cooked, about 30 seconds, you can slide the omelet from the pan.

Serve the omelet with grits and either fruit or sliced tomatoes.

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