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Carolyn’s Healthy Egg White Omelet

By: Carolyn Woodruff, JD, CPA, CVA

For 2

Two slices of red onion diced
Two slices of yellow onion diced
Two slices of ripe tomato diced
6 mushrooms without the stem sliced
1/8 red bell pepper diced
1/8 green bell pepper diced
10-12 leaves of spinach without stems (chopped)
Pepper to taste
Sautee on the stovetop on low until tender in a pan sprayed with canola spray.

In the omelet plan, spray with canola spray. Add ½ box of egg whites (8 ounces).
I heat my pan on high for a moment, and then take it to low. Keeps this from taking so long.
When egg whites are omeletified (not runny), add ¼ cup of part-skim ricotta cheese followed by the veggies. I use ricotta to reduce the salt in the dish over other types of cheese like cheddar or cottage cheese. Salt kills.
Note, there is no salt added to this recipe.

Serve with orange slices or fresh cantaloupe.


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