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:
- Heat a non-stick skillet over medium heat, 2-3 minutes.
- Meanwhile, in a medium bowl, vigorously whisk the egg whites with the salt, pepper, and garlic powder, until frothy. Whisk in the parmesan.
- 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.
- 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.
- 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.
- When the bottom of the omelette is cooked and the top is not runny anymore but still wet, carefully flip the omelette.
- Fold the omelette, slide onto a plate, and serve.
Nutrition Facts:
- Calories: 250.4 Cal
- Protein: 27.1g
- Carbs: 8.4g
- Fat: 11.7g
