Servings: 1
Nutritional Facts
Calories: 340
Fat: 21.4g (Saturated: 5.9)
Protein: 24.9g
Carbs: 16.3g
I am a total omelet fiend, and this is by far one of my favorite
recipes. I typically make this dish when I'm craving “breakfast for
dinner,” but you can enjoy this at any time. Pair this with some
fresh fruit and dry wheat toast to create a healthy and balanced
meal.
Ingredients:
-4 large eggs separated from yolks
-3 plum tomatoes, diced
-1 slice of provolone cut in half
-1/2 avocado cubed
-Salt and Pepper to taste
Preparation:
In small bowl, whisk together egg whites with a dash of salt and
pepper. Dice plum tomatoes and set aside.
Coat medium skillet with non-stick cooking spray allowing pan to heat
for a couple minutes. Pour egg white mixture into pan. Don't stir!
Allow eggs to cook for a couple minutes until they set. Lift egg
“pancake” with a spatula, tilting pan forward to allow the runny
liquids to flow towards the edges. Keep repeating until there are no
liquids yet—flip to other side. Arrange tomatoes and cheese on half
the omelet. Take other half and fold over tomatoes and provolone. To
melt cheese, further, cover for 20-30 seconds. Using spatula,
carefully remove omelet from skillet and transfer onto plate. Top
omelet with cubed avocados.
-Garnish plate with sliced oranges to create a healthy and delicious
breakfast.
No comments:
Post a Comment