Saturday, January 7, 2017

Egg White and Tomato Omelet

Egg White and Tomato Omelet  

 2 Tablespoons Olive Oil 
 2 Med. Tomatoes, finely chopped 
 1 Cup Thinly Sliced Spinach 
 2 Green Onions, chopped 
 Salt and Black ground Pepper
 6 Egg whites 
 3 Teaspoons water 
 Cooking Spray            



 1. In a large nonstick skillet over medium-high heat, heat the olive oil.

 2. Add the tomatoes, spinach, and green onions. Sauté for 2 to 4 minutes, 
or until the spinach is wilted.

 3. Season with salt and pepper and remove the skillet from the heat. 
Set aside, cover, and keep warm. Wipe the skillet with a paper towel 
to clean.

 4. In a medium mixing bowl, whisk the egg whites and the water until frothy.

 5. Heat the skillet to medium heat and coat with cooking spray.

 6. Add the egg whites and cook until set, about 1 to 3 minutes, swirling 
the pan and lifting the edges to allow the uncooked egg to run underneath 
the cooked egg white.

 7. Spoon the spinach mixture onto the omelet. Fold the omelet in half 
and slide it onto a serving plate. Cut in half.

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