Recipe by Oxmoor House July 2010

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Recipe Summary

Yield:
2 servings (serving size: 1 omelet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large bowl; set aside.

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  • Beat egg whites with a mixer at high speed until soft peaks form; add flour, beating until stiff peaks form. Fold egg white into egg substitute mixture.

  • Coat a 6-inch nonstick skillet with cooking spray; place over medium heat until hot. Pour half of egg white mixture into pan, spreading evenly. Cover and cook 5 minutes or until center is set. Layer half each of alfalfa sprouts, tomato, and cheese over half of omelet. Loosen omelet with spatula; fold in half. Slide omelet onto a plate. Repeat procedure with remaining egg white mixture, sprouts, tomato, and cheese. Serve immediately.

Source

All-New Complete Step-by-Step Diabetic

Nutrition Facts

155 calories; fat 3.9g; saturated fat 1.9g; protein 19g; carbohydrates 11.1g; fiber 1.7g; cholesterol 8mg; sodium 677mg.
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