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Garden Fresh Omelette

Veggie.Lover's picture
  Frozen egg substitute 1⁄2 Cup (8 tbs), thawed
  Skim milk 2 Tablespoon
  Minced fresh dill 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Egg whites 4
  All purpose flour 1 Tablespoon
  Vegetable cooking spray 1
  Alfalfa sprouts 1⁄2 Cup (8 tbs)
  Tomato 1 Medium, thinly sliced
  Grated parmesan cheese 1 1⁄2 Tablespoon

Combine first 4 ingredients in a small bowl; stir well, and set aside.
Beat egg whites at high speed of an electric mixer until soft peaks form; add flour, beating until stiff peaks form.
Fold egg white mixture into egg substitute mixture.
Coat a small nonstick skillet with cooking spray; place over medium heat until hot.
Pour half of egg white mixture into skillet, spreading evenly.
Cover and cook 5 minutes or until center is set.
Arrange half of sprouts, tomato, and cheese over one half of omelet.
Loosen omelet with a spatula, and fold in half.
Slide omelet onto a warm serving plate.
Repeat procedure with remaining half of egg white mixture, sprouts, tomato, and cheese.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Stir Fried
Lacto Ovo Vegetarian

Rate It

Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 455 Calories from Fat 196

% Daily Value*

Total Fat 22 g34.2%

Saturated Fat 6.5 g32.7%

Trans Fat 0 g

Cholesterol 22.8 mg7.6%

Sodium 809.7 mg33.7%

Total Carbohydrates 25 g8.2%

Dietary Fiber 2.4 g9.5%

Sugars 9.7 g

Protein 39 g78.9%

Vitamin A 40% Vitamin C 40.4%

Calcium 41.8% Iron 24.2%

*Based on a 2000 Calorie diet


Garden Fresh Omelette Recipe