Name: High protein egg and celery omelette
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 large eggs; 8 large egg whites; 1/3 cup nonfat Greek yogurt; 2 tsp Dijon mustard; 2 stalks celery, diced; 2 green onions, thinly sliced; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 2 oz romaine lettuce, shredded; 8 olive oil cooking sprays

Instructions

Prep 15 min · Cook 5 min

Coat a 10-inch nonstick skillet with half the cooking spray and set over medium heat. Add the diced celery and green onions. Sauté for 5 minutes until softened and fragrant. Season with the black pepper and a pinch of the salt. Transfer the vegetables to a bowl.
In a mixing bowl, whisk the whole eggs, egg whites, and the remaining salt until very well combined and slightly frothy.
Wipe the skillet clean and coat with the remaining cooking spray over medium-low heat. Pour in the egg mixture. Cover with a lid and cook for 5 to 6 minutes. Occasionally lift the edges with a spatula to let raw egg run underneath, until the top is set and no longer shiny. Done when set and no longer shiny, 160°F.
While the omelette cooks, whisk the Greek yogurt, Dijon mustard, and lemon juice together in a small bowl until smooth. Toss the shredded romaine with the yogurt dressing to coat.
Spoon the sautéed vegetables over one half of the omelette. Fold the other half over the filling and slide the omelette onto a plate. Serve with the romaine salad on the side.

Nutrition

Ingredients

Instructions

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