This Egg White Dill Omelet is filled with sautéed portobello mushrooms, onion, sweet pepper and fresh dill, then finished with a slice of melty American cheese.
Enjoy this Egg White Dill Omelet recipe, filled with sautéed portobello mushrooms, onion, sweet pepper, fresh dill and a slice of melty American cheese!
The recipe
In a small pan, sauté the mushrooms, onions, peppers and dill in 1/2 tbsp of butter until tender. Keep on low heat; this will be added to the omelet later.
Heat the remaining 1/2 tbsp of butter over medium heat in a medium omelet pan.
Whisk together the egg whites, milk, paprika, salt and pepper.
Add the egg mixture and tilt the pan until the eggs are evenly distributed. Cook for a few minutes.
Lift the edge of the omelet to check that the bottom is cooked, then flip for just a few seconds until the top is cooked, and flip again.
Place the cheese slice on one side of the omelet until it melts a bit, then spoon the vegetable mixture over it.
Fold one half of the omelet over the cheese and veggie mixture to create a half-moon shape, and serve!
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
7g protein per 100 calories
High protein
Nutrition is an estimate per serving, calculated from USDA ingredient data and will vary with brands and portions. Optional items not included: paprika, salt and black pepper to taste. Assumes salted butter and a 21 g slice of American cheese. Use it as a guide, not medical advice.
Step 1 of 7
In a small pan, sauté the mushrooms, onions, peppers and dill in 1/2 tbsp of butter until tender. Keep on low heat; this will be added to the omelet later.
You'll need
Step 2 of 7
Heat the remaining 1/2 tbsp of butter over medium heat in a medium omelet pan.
You'll need
Step 3 of 7
Whisk together the egg whites, milk, paprika, salt and pepper.
You'll need
Step 4 of 7
Add the egg mixture and tilt the pan until the eggs are evenly distributed. Cook for a few minutes.
Step 5 of 7
Lift the edge of the omelet to check that the bottom is cooked, then flip for just a few seconds until the top is cooked, and flip again.
Step 6 of 7
Place the cheese slice on one side of the omelet until it melts a bit, then spoon the vegetable mixture over it.
You'll need
Step 7 of 7
Fold one half of the omelet over the cheese and veggie mixture to create a half-moon shape, and serve!
Behind the recipe
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Questions & comments
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