Egg-white omelette

12 egg whites
4 green onions, chopped finely
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh chervil
1/2 cup finely chopped fresh flat-leaf parsley
1/3 cup (50g) coarsely grated parmesan cheese
1 preheat grill.
2 Beat a quarter of the egg white in small bowl with electric mixer until soft peaks shape; fold in a quarter of the combined onion and herbs.
3 Pour mixture into 20cm heated lightly oiled non-stick frying pan; cook, uncovered, over low heat until omelette is just browned lightly on the bottom
 4 Sprinkle a quarter of the cheese on half of the omelet. Place pan under preheated grill until cheese begins to melt and omelette sets; fold omelette over to fully cover cheese. Carefuly side onto serving plate cover to keep warm.
5 Repeat process three times with remaining egg white, onion and herb mixture, and cheese.
Serves 4 per serving
1.1g carbohydrate; 7.9g total barrel (5g saturated fat); 620kJ (148 call: 18.2g protein

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