Name: Canadian bacon and egg white omelet
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 large egg whites; 3 oz Canadian bacon, diced; 1/2 green bell pepper, diced; 2 1/2 tbsp reduced-fat cheddar cheese, shredded; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

324 calories

Protein: 45g; 56% of calories
Carbs: 9g; 12% of calories
Fat: 11g; 32% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 0 min

Place a nonstick skillet over medium heat and add half the olive oil. Sauté the diced Canadian bacon and bell peppers for 4 to 5 minutes until the peppers are tender and the bacon is lightly browned. Remove the filling from the pan and set aside.
In a small bowl, whisk the egg whites with the salt and pepper until slightly frothy.
Wipe out the skillet and return to medium-low heat with the remaining olive oil. Pour in the egg whites. Cook for 4 to 5 minutes without stirring, occasionally lifting the edges to let uncooked egg run underneath, until the whites are set on the bottom and mostly opaque on top. Done when the whites set and the yolks still soft.
Spread the bacon and pepper filling over one half of the eggs and sprinkle with the cheddar cheese. Fold the other half of the omelet over the filling. Cook for 1 minute more until the cheese begins to melt.

Nutrition

Ingredients

Instructions

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