Garden-Fresh Puffy Omelets

Name: Garden-Fresh Puffy Omelets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters alfalfa sprouts; 118 milliliters egg substitute; 4 larges egg whites; 2 Tbsps fat-free milk; 1 Tbsp all-purpose flour; 2 teaspoons minced fresh dillweed; 2 Tbsps grated fresh Parmesan cheese; 0 teaspoons pepper; 0 teaspoons salt; 1 tomato, thinly sliced

Garden-Fresh Puffy Omelets might be a good recipe to expand your main course recipe box. One serving contains 108 calories, 16g of protein, and 1g of fat. This recipe serves 2. Head to the store and pick up parmesan cheese, egg substitute, dillweed, and a few other things to make it today. To use up the egg whites you could follow this main course with the Banana Pudding as a dessert.

Instructions

Combine first 5 ingredients in a large bowl; set aside.

Equipment you will use

Bowl

Beat egg whites with a mixer at high speed until soft peaks form; add flour, beating until stiff peaks form. Fold egg white into egg substitute mixture.

Ingredients you will need

Egg Substitute

Egg Whites

All Purpose Flour

Equipment you will use

Blender

Coat a 6-inch nonstick skillet with cooking spray; place over medium heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Pour half of egg white mixture into pan, spreading evenly. Cover and cook 5 minutes or until center is set.

Ingredients you will need

Egg Whites

Equipment you will use

Frying Pan

Layer half each of alfalfa sprouts, tomato, and cheese over half of omelet. Loosen omelet with spatula; fold in half. Slide omelet onto a plate. Repeat procedure with remaining egg white mixture, sprouts, tomato, and cheese.

Ingredients you will need

Sprouts