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Egg White Pesto Omelette Recipe

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Egg White Pesto Omelette
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Ingredients

  • 1 t butter or olive oil
  • 4 large egg whites
  • 1/4 t salt and pepper
  • 2 T basil pesto
  • 1/2 cup shredded mozzarella cheese
  • 2 T grated parmesan cheese
  • 1/2 cup spaghetti sauce of your choice
  • Heat butter or olive oil in a small non-stick skillet
  • Over medium low heat
  • Whisk together egg whites, salt, pepper and pesto
  • Whisking in a lot of air
  • Pour whisked eggs into the heated skillet
  • Shake skillet back and forth over heat for less than one minute
  • Run a spatula around the outside of the skillet
  • Tilting skillet to allow excess egg whites to flow into the open space
  • Sprinkle the cheese over one half of the egg whites
  • With spatula, flip the other half over cheese
  • Cook until cheese is melted
  • Pour spaghetti sauce into a small cup

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 233g
Calories 469  
Calories from Fat 320 68%
Total Fat 35.72g 45%
Saturated Fat 14.54g 58%
Trans Fat 0.0g  
Cholesterol 60mg 20%
Sodium 1490mg 62%
Potassium 329mg 9%
Total Carbs 4.33g 1%
Dietary Fiber 0.3g 1%
Sugars 1.5g 1%
Protein 33.51g 54%
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