Canyon Ranch Egg White Cheese Veggie Omelette
From Canyon Ranch Spa comes this traditional breakfast entree — made lean — an Egg White Cheese Veggie Omelette. This is the breakfast recipe the guests enjoy the most, and request the most, from the Culinary Team. Vegetables may vary from season to season — this version is shown with bell peppers and carrots, and is high protein, low fat and low carb. Try it with mushrooms and spinach, onions and squash, or tomatoes and basil leaves — your favorite combinations.
Servings: 1 Serving
Calories: 130kcal
This is the most requested guest favorite recipe at Canyon Ranch Spa. High Protein, Low Carb and Low Fat, and Fast!
Ingredients
- 3 whole egg whites - reserve yolks for another use
- 1/2 teaspoon canola oil
- 1/4 cup red or yellow bell peppers - diced
- 1 tablespoon diced green onions
- 1/2 cup diced carrots - small dice or shredded works best
- 1/4 medium tomato - diced
- 1 tablespoon low-fat Monterey Jack cheese - optional
Instructions
- In a small mixing bowl, whisk the egg whites just until they become frothy.
- Lightly coat a small skillet with canola oil, and sauté vegetables over medium-high heat until tender -- check the carrot as it will take the longest to soften (a very small dice helps).
- Pour egg mixture over vegetables. As the egg whites start to set, use a spatula to lift edge of eggs and turn them over.
- As soon as all the mixture has set, sprinkle cheese on vegetables, remove the pan from the heat and fold the omelet in half. Serve immediately.
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Nutrition
Serving: 1 Omelette | Calories: 130 kcal (7%) | Carbohydrates: 9 g (3%) | Protein: 15 g (30%) | Fat: 5 g (8%) | Cholesterol: 8 mg (3%) | Sodium: 230 mg (10%) | Fiber: 2 g (8%)