Sunday breakfast. From Miraval Resort & Spa in Catalina, Arizona. Egg-white omelettes don't have to taste like quilt batting. Chefs at Miraval whip up a fluffy, veggie-heavy number. Their secret? A dollop of lowfat cream cheese, which improves the texture and adds a rich taste.
Recipe information
Yield
Makes 1 serving
Ingredients
Olive- or vegetable-oil cooking spray
1
/4 cup diced fresh shiitake mushrooms
1
tbsp finely chopped green onion
1
/4 cup diced tomato
1
/4 cup packed, chopped fresh spinach
3
egg whites, lightly whisked
1
tbsp lowfat cream cheese
1
/8 teaspoon sea salt
1
/8 teaspoon freshly ground black pepper
Need to make a substitution?
Preparation
Coat a nonstick sauté pan with cooking spray and place over medium heat. Cook mushrooms and onion about 5 minutes; add tomato and spinach and cook an additional 3 minutes. Mix in egg whites, cream cheese, salt, and pepper. Cook until bottom and sides are firm, about 4 minutes. Flip omelette in half to serve.
Nutrition Per Serving
Nutritional analysis per omelette: 110 calories
2.5 g fat (1 g saturated fat)
10 g carbohydrates
13 g protein
3 g fiber
#### Nutritional analysis provided by Self