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Egg White Dill Omelet

Egg White Dill Omelet


Ingredients

  • Egg Whites – 4
  • Milk – 1 tsp fat free/lactose free
  • Portobello Mushrooms – 1/2 cup sliced
  • Onion – 1/4 cup chopped
  • Sweet Pepper – 1/4 cup chopped (I had an orange one handy)
  • Dill – 2 tbsp chopped
  • Butter – 1 tbsp
  • American Cheese – 1 slice
  • Paprika – to taste
  • Salt – to taste
  • Black Pepper – to taste

Instructions

  1. In a small pan, saute the mushrooms, onions, peppers & dill in 1/2 tbsp of butter until tender. Keep on low heat. This will be added to the omelet later.
  2. Heat remaining 1/2 tbsp of butter on medium heat in omelet (medium sized) pan.
  3. Whisk the egg whites, milk, paprika, salt and pepper.
  4. Add egg mixture & tilt pan until eggs are evenly distributed. Cook for a few minutes.
  5. You can test by lifting the omelet to see when bottom is cooked then flip for just a few second until top is cooked then flip again.
  6. Add cheese slice on one side of the omelet until it melts a bit then pour vegetable mixture over it.
  7. Flip one-half of the omelet on top of the cheese/veggie mixture to create the half-moon shape and serve!

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