FLUFFY EGG WHITE OMELETTE

 

Ingredients:

  • 200g egg whites
  • ¼ teaspoon garlic powder
  • 15g grated Parmesan cheese 
  • 50g cabbage, grated
  • 50g firm cherry tomatoes, halved ,.
  • 1 teaspoon extra virgin Olive oil (7g)
  • Salt and black pepper to taste

Instructions:

  1. Heat a non-stick skillet over medium heat, 2-3 minutes.
  2. Meanwhile, in a medium bowl, vigorously whisk the egg whites with the salt, pepper, and garlic powder, until frothy. Whisk in the parmesan.
  3. Using a spatula, fold the cabbage and tomatoes into the egg whites. You can also scatter the vegetables on top of the eggs after you pour them into the skillet.
  4. Lightly spray the skillet with olive oil spray, then pour the egg whites in and start cooking them, tilting the skillet to spread them evenly.
  5. As soon as the edges start to set, reduce the heat to medium-low. Gently and repeatedly lift the edges of the omelette and tilt the skillet to allow the still-runny egg whites to slide to the bottom of the pan, where they will cook faster. 
  6. When the bottom of the omelette is cooked and the top is not runny anymore but still wet, carefully flip the omelette. 
  7. Fold the omelette, slide onto a plate, and serve.

Nutrition Facts:

  • Calories: 250.4 Cal
  • Protein: 27.1g
  • Carbs: 8.4g
  • Fat: 11.7g

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