A light baked omelet
| 8 | egg whites |
| 1 | cup asparagus, chopped |
| 1 | cup mushrooms, chopped |
| 1/4 | cup scallions, chopped |
| 1/4 | cup cheese, low fat |
| 1 | teaspoon olive oil |
- Preheat the broiler
- Use a pan that is oven resistant
- Beat the egg whites until foamy. Season with salt and pepper and a dash of turmeric (for color)
- Saute the vegetables with the olive oil until soft
- Pour the egg whites over and top with cheese
- Reduce the heat to very low, cover and let cook for 3 minutes without stirring
- Put under the broiler and cook until the eggs are done and the cheese is beginning to brown
- Slide onto a plate and cut into quarters to serve.
Side Dish
| Nutrition Facts | ||||||
Serving Size 131.4g |
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Amount Per Serving |
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Calories 85 Calories from Fat
32 |
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% Daily Value* |
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Total Fat
3.6g 6%
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Saturated Fat
1.6g 8%
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Trans Fat
0.0g |
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Cholesterol
7mg 2%
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Sodium
156mg 6%
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Total Carbohydrates
2.8g 1%
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Dietary Fiber
1.0g 4%
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Sugars
1.6g |
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Protein
10.3g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
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