NUTRITIONAL VALUES
Fat: 0 g
Carbohydrates: 4 g
Protein:12 g
Calories: 78 kcal
1. Place egg whites in mixing bowl and whisk slightly.
2. Add dash of basil and/or oregano to egg mixture and mix well.
3. Coat a small skillet with non-stick cooking spray and set it over low heat.
4. saute cut vegetables until soft, a minute or two.
5. Pour egg into mixture.
6. Cook omelet over low heat until fluffy.
7. Fold the omelet over into a half circle and cook a minute longer.
Notes from Laura:
Add sun dried tomatoes in place of, or in addition to the bell pepper if you wish. Canned mushrooms work just as well as fresh.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (809g) | ||
Recipe Makes: 1 | ||
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Calories: 385 | ||
Calories from Fat: 13 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1315.6mg | 45 % | |
Potassium 1332.6mg | 35 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 6.5g | ||
Protein 86.6g | 124 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 385
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