Garden-Fresh Puffy Omelets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 cup egg substitute |
2 tablespoons fat-free milk |
1 1/2 teaspoons minced fresh dillweed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
4 large egg whites |
1 tablespoon all-purpose flour |
cooking spray |
1/2 cup alfalfa sprouts |
1 tomato, thinly sliced |
1 1/2 tablespoons grated fresh parmesan cheese |
Directions:
1. Combine first 5 ingredients in a large bowl; set aside.
2. Beat egg whites with a mixer at high speed until soft peaks form; add flour, beating until stiff peaks form. Fold egg white into egg substitute mixture.
3. Coat a 6-inch nonstick skillet with cooking spray; place over medium heat until hot. Pour half of egg white mixture into pan, spreading evenly. Cover and cook 5 minutes or until center is set. Layer half each of alfalfa sprouts, tomato, and cheese over half of omelet. Loosen omelet with spatula; fold in half. Slide omelet onto a plate. Repeat procedure with remaining egg white mixture, sprouts, tomato, and cheese. Serve immediately.
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