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

Nutrition

Per serving

400 calories

Protein: 43g; 43% of calories
Carbs: 9g; 9% of calories
Fat: 22g; 48% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 0 min

Heat a small non-stick skillet over medium heat with half the olive oil. Sauté the Canadian bacon for 3 to 4 minutes until lightly browned. Add the spinach and cook for 1 minute until wilted. Remove the mixture from the pan and set aside.
While the bacon cooks, whisk the egg whites in a bowl with the salt and black pepper until very bubbly and light.
Wipe the skillet clean and return to medium-low heat with the remaining oil. Pour in the egg whites. Use a spatula to gently lift the edges, letting the raw egg run underneath. Cook for 3 to 4 minutes until the bottom is set and the top is almost dry. Done when whites are set and the top is opaque.
Spread the bacon mixture and the mozzarella over one half of the eggs. Fold the other half over the filling and cook for 1 to 2 minutes more to melt the cheese. Slide the omelet onto a plate.

Nutrition

Ingredients

Instructions

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