Thursday, February 18, 2010

Ultimate low-fat high-protein omelette

Usually omelets are used for breakfast, but I would recommend this particular one for lunch or dinner. I'll admit, I've eaten it two days in a row because (a) it's not too heavy so I can eat it after a long run and (b) it's full of protein and just enough fat to satisfy me. Because of that, I thought it might be worth sharing! There are no egg yolks (gasp!), but you won't miss them! I put them on some toast to get some good carbs in, but it would be filling as is. The whole recipe is less than 200 calories and loaded with protein!

Super fast, super easy! (Who am I, Rachel Ray?) :)


3 egg whites
1/3 cup shredded chicken
1 plum tomato, sliced thin
2 tbsp shredded asiago cheese
fresh cracked black pepper
sea salt
(optional) red pepper flakes (I decided to add a little spice!)

1. Heat a small pan to medium and put either 1/2 tbsp of olive oil or butter on the pan to heat, or use a non-stick spray (I used the non-stick to cut back on unnecessary fat)
2. Crack eggs and separate whites. Layer whites, tomatoes, chicken, cheese and seasonings and cover. Let cook for 3-5 minutes, depending on temperature of the pan, until whites have become opaque.