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Egg White Omelet with Spinach and Tomato
Deborah Dana
Delicious healthy recipe for breakfast or even dinner. Whipped egg whites with spinach, dehydrated tomato, and basil; a unique and perfect blend of flavors that will allow you to savor a bit of Mediterranean cuisine in every bite.
Reviewed by
Editorial Team of Kiwilimón
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Ingredients
4
Servings
12 egg whites
400 grams spinach, fresh chopped
200 grams sun-dried tomatoes, chopped
8 leaves basil
pepper, to taste
olive oil
Preparation
20 mins
0 mins
Low
In a deep bowl, whisk the egg whites seasoned with salt and pepper.
In a small skillet (for 1 portion) or a large skillet (for 4 portions), add a little olive oil and sauté the spinach until well cooked.
Add the dehydrated tomato and cook until the egg starts to bubble, using a spatula to flip and cook for 1 more minute.
Serve the omelets either in individual portions or, if you used a large skillet, cut the large omelet into 4.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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