Spanish Egg White Omelet

Spanish Egg White Omelet
Servings: 2

Fill up right with a delicious omelet that won’t load you down with fat.

4 egg whites
1/4 cup green pepper, finely chopped
1/4 cup onion, finely chopped
1/4 cup tomato, diced
1 tsp. oregano
1 tsp. thyme
1 tsp. olive oil
1 clove garlic, fresh
Salt and pepper to taste
Add hot pepper flakes when sautéing for extra heat

Separate egg whites from eggs and place egg whites aside. In small sauté pan heat olive oil and add garlic, onion, green pepper, and
tomatoes. Sauté until vegetables are slightly soft. Add seasoning and keep on low for 1 minute. Place sautéed vegetables on plate and set aside.
In a small bowl lightly whip egg whites and add 2 tablespoons of non-fat milk. Heat omelet pan or
small non-stick pan and add egg whites in to pan. Let cook without stirring for 1-2 minutes or until egg
starts to form. Separate egg from edges of omelet pan to make sure egg is not completely sticking. Swirl
pan to let uncooked egg in center reach hot edges of the pan.
When egg is almost fully cooked add vegetables to center and fold
egg over completely covering vegetables. Cook on both sides
until egg is full cooked. Serve with a side of potatoes and fresh salsa.

Tip: By excluding egg yolk in your omelet you significantly reduce fat
and cholesterol, but you also lose much of the recognizable yellow
color of an omelet. Try adding a pinch of turmeric to your egg mixture to add this yellow back.

Nutrition Information per Serving:
Calories 30; Carbohydrates 2.5
g; Protein 2 g; Fat 1 g; Saturated
Fat 0 g; Cholesterol 0mg; Sodium
29 mg; Fiber .5 g