Egg White Omelet with Blueberries and Creme Fraiche |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 1 |
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Ingredients:
3 egg whites |
kosher salt |
freshly ground black pepper |
1 teaspoon extra-virgin olive oil |
1/2 cup fresh blueberries |
1 tablespoon creme fraiche |
fresh dill, for garnish |
Directions:
1. In a medium bowl, whisk together the egg whites until they are foamy. Season with salt and pepper, to taste, and whisk again to blend.
2. Heat a small nonstick skillet over medium-high heat and add the oil. When the oil is warm, pour in the egg whites. As the eggs set, lift the edges with a heat proof spatula and let the uncooked egg run to the bottom of the pan. When the omelet is cooked through, top with the blueberries. Slide the omelet onto a plate, top with the creme fraiche, and garnish with dill.
3. Nutritional Analysis per serving:
4. Calories 190; Total Fat 10.5 g; (Sat Fat 4 g, Mono Fat 3 g, Poly Fat 0.5 g) ; Protein 12 g; Carb 11.5 g; Fiber 2 g; Cholesterol 20 mg; Sodium 167 mg
5. Food Exchanges per serving:
6. Very lean meat: 1 1/2; Fruit: 1/2; Fat: 1
7. Recipe Analysis Note:
8. Ingredients without discrete measurements such as Salt, to taste or Ice cream, optional are omitted from analysis. This is because amounts can be highly variable and difficult to determine.
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