Name: Canadian bacon and egg white omelet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz red potatoes, diced into half-inch pieces; 2 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 2.5 oz Canadian bacon, diced; 2 oz fresh spinach; 6 large egg whites; 8 olive oil cooking sprays

Nutrition

Per serving

430 calories

Protein: 41g; 39% of calories
Carbs: 35g; 33% of calories
Fat: 14g; 28% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with olive oil, half the salt, and half the black pepper. Spread in a single layer and roast for 20 to 25 minutes until golden and tender.
While the potatoes roast, coat a nonstick skillet with cooking spray over medium heat. Add the Canadian bacon and cook for 3 minutes until lightly browned. Stir in the spinach and cook for 1 minute until wilted. Remove the filling from the pan and wipe it clean.
In a mixing bowl, whisk the egg whites with the remaining salt and black pepper. Re-coat the skillet with cooking spray over medium-low heat. Pour in the egg whites and cook for 4 to 5 minutes without stirring until the edges are set and the bottom is lightly golden. Done when the whites are set and the yolk is still soft.
Place the bacon and spinach filling over one half of the egg whites. Fold the other half over the filling and cook for 1 minute more to warm through.

Nutrition

Ingredients

Instructions

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