This omelette includes fresh coriander and red chilis for a little heat. Enjoy!
1 green onion
a few sprigs of fresh coriander
4 large egg whites
1 tsp butter
½ -1 tsp chopped fresh red chili, or a generous pinch dried chili flakes
1 ounce low fat cheddar, shredded
Chop the green onion and coriander quite finely and beat the eggs together with salt and pepper. Heat the oil in a small frying pan then add in the onion, coriander and chilli and cook until soft. Pour in the eggs and keep them moving until two thirds have scramble
Sprinkle in cheese and cook for about a minute until the omelette is just set and the cheese has melted.
Carefully fold the omelette using a palette knife and slide from the pan to a serving plate. Eat while the omelette is hot and the cheese still melted.
Feel free to get creative: instead of the onion add mushrooms, broccoli florettes, red or green bell pepper, spinach, any vegetables you have on hand. Consider using some of the left over veggies from last nights dinner.
Nutritional Info Per Serving: Calories: 207; Protein: 24.5g; Carbohydrates: 3g; Fat: 8.35; Fiber: 1.5g
GreenLite Units: 3.5 P, 1 condiment