Name: Canadian bacon and egg omelet
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 large egg whites; 5 oz Canadian bacon, diced; 1.5 oz baby spinach; 3 tbsp cheddar cheese, shredded; 1 1/2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

409 calories

Protein: 54g; 53% of calories
Carbs: 9g; 8% of calories
Fat: 17g; 39% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 0 min

Heat half the olive oil in a nonstick skillet over medium heat. Add the diced Canadian bacon and baby spinach. Sauté for 3 minutes until the bacon is slightly browned and the spinach has wilted. Remove the filling from the pan and set it aside.
In a small bowl, whisk the egg whites with the salt and black pepper until they are foamy and well combined.
Wipe the skillet clean and heat the remaining olive oil over medium-low heat. Pour in the egg whites and cook for 4 minutes, gently lifting the edges to let the uncooked egg flow underneath, until the bottom is set and the top is almost firm. Done when whites are set and top is firm, 160°F.
Sprinkle the shredded cheddar cheese and the sautéed bacon and spinach over one half of the eggs. Fold the other half over the filling and cook for 1 minute more until the cheese is melted.

Nutrition

Ingredients

Instructions

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