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Sundried Tomato Omelette

By Rayzel | March 30, 2020 |
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Sundried Tomato Omelette – LOW CAL

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Course: Breakfast
Keyword: Week 2
Cooking Method: Stovetop
Recipe Type: Eggs, Quick Recipes
Servings: 1 serving
Calories: 190kcal

Ingredients

  • 1 cup egg whites
  • ¼ cup sun-dried tomato in olive oil julienned and drained
  • 1 cup spinach leaves
  • 1 tbsp Fresh basil finely chopped
  • ½ tsp garlic chopped
  • ½ tsp dried oregano
  • ¼ tsp sea salt
  • ⅛ tsp black pepper

Instructions

  • SPRAY a medium non-stick pan with cooking spray. Heat over medium heat.
  • STIR together egg whites, sun-dried tomatoes and seasonings. Pour into pan. Cook 3-5 minutes or until omelette is mostly cooked through and white.
  • ADD spinach to one side of the omelette and gently fold the other side over in half using a spatula, covering the spinach. Cook 1-2 minutes longer. Serve hot.

Nutrition

Calories: 190kcal | Carbohydrates: 7g | Protein: 29g | Fat: 3g | Fiber: 2g | Net Carbs: 5g
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