Gymkitchen: Egg White Chile Omelet (recipe)

Here’s a recipe to spice up your breakfast. Egg whites, fire-roasted green Chile and diced tomatoes create a tasty omelet that is bursting with flavor and packed with protein. Serve with a side of salsa and sliced avocado.
Servings: 2

Here’s what you need…

Egg White Chile Omelet

Egg White Chile Omelet

  • 1 teaspoon olive oil
  • 3 small tomatoes, finely chopped
  • 4tbsp of fire-roasted, diced green chiles
  • 6 egg whites
  • 1/3cup Mexican cheese
  • 2 Tablespoons water
  • olive oil sprayer
  1. In a skillet, heat the oil over medium heat. Add the tomatoes and chiles and cook until soft, about 3 minutes. Season with pepper to taste.
  2. In a medium bowl whisk the egg whites and water. Lightly coat a medium non-stick skillet with olive oil sprayerand place over medium heat. Add 1/2 of the eggs and swirl to evenly coat the bottom of that pan. Cook until the eggs have set, about 2 minutes.
  3. Use a rubber scraper to lift the eggs up and let the runny uncooked egg flow underneath. Spoon 1/2 of the chile mixture & 1/2 of cheese onto half of the omelet, fold over, and slide onto a serving plate. Repeat with remaining egg whites, chile mixture & cheese. Alternately, you could top the omelet with cheese.

Nutritional Analysis: One serving equals: 268 calories, 13g carbohydrate, 7g fat, 29g protein, 456mg sodium, 6g sugar, 2g fiber.

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