Egg White Bruschetta Omelette by Chef Clay Smith
4
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Ingredients
Egg whites
3 serving(s)
Egg
1 large
2% reduced fat cottage cheese
2 tbsp(s)
Fresh basil
1 tbsp(s), chopped
Baby spinach
¾ cup(s)
Olive oil
1 tsp(s)
Bruschetta by Chef Clay Smith
¼ cup(s)
Balsamic vinegar
1 tsp(s)
Instructions
1
Add egg whites to bowl with cottage cheese.
2
Roughly tear spinach into bowl and mix.
3
Pre-heat a 7”, non-stick frying pan over medium heat then add in the olive oil.
4
Add egg mixture into hot frying pan.
5
Crack a large egg into the centre of the pan on top of the egg mixture.
6
Using a rubber spatula, gently incorporate the egg whites taking care to avoid the egg yolk.
7
Cool over medium heat for approximately 5 minutes or until egg whites are fully cooked/opaque and your yolk has reached your desired runniness.
8
Using your rubber spatula, gently remove the omelette from the pan and slide onto your serving plate.
9
Top with bruschetta mixture, torn basil and lightly drizzle with balsamic vinegar to finish.
10
Serving size: 1 omelette
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.