Egg White Omelet
- 4 Large eggs
- 1/4 tsp Sea Salt (or Himalayan Salt)
- 1 dash ground black pepper
- 1 tsp Olive Oil
- 1/8 cup Onions Chopped
- 1/2 cup Broccoli Chopped
- 1 tbsp Cheddar Cheese
- 1 tsp garlic
- 1 tbsp Italian Seasoning (optional)
1.) Combine eggs, water, salt, and pepper in a medium bowl; whisk to blend. Et aside.
2.) Heat ½ tsp oil in medium skillet over medium-low heat.
3.) Add broccoli, onions and garlic; cook, stirring frequently, for 5 minutes, or until tender. Remove from pan and set aside.
4.) Heat remaining ½ tsp oil in same skillet over medium-low heat.
5.) Add eggs. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath.
6.) When eggs are almost set flip egg over.
7.) Add broccoli, onions and cheese.
8.) Cook for 1-2 minutes, or until heated through. Gently fold in half.
9.) Serve omelet immediately, garnished with parsley, if desired.
• Red bell peppers and grated Parmesan cheese
• Spinach and feta cheese
• Asparagus and provolone cheese
• Mushroom and goat cheese