Spinach and Tomato Egg White Omelet (06.27.13)

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by Jennifer Burns, Intermountain Medical Center Heart Institute

  • 4 large egg whites or 4 tablespoons egg substitute
  • 1/2 tablespoon unsalted canola butter
  • 1/2 cup spinach, chopped
  • 1/4 tomato, diced and juiced
  • 2 ounces part-skim cheddar cheese, shredded
  • 1/2 apple, diced
  • 1/2 banana, sliced
  • 1 teaspoon sliced almonds
  • Pinch cinnamon
  • Salt Substitute and Pepper, to taste

In a medium bowl, beat the egg whites or substitute with a pinch each of salt substitute and pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3 minutes. Sprinkle with the spinach, tomatoes and cheese; fold the eggs over the filling. Cover pan to melt cheese for 1-2 minutes on low heat. Transfer to a plate. Garnish with chives.

Combine the apple, banana, almonds and cinnamon in a bowl. Serve fresh fruit with omelet.