Ww Inspired Greek Infused Egg White Omelet Food

WW INSPIRED GREEK INFUSED EGG WHITE OMELET

Steps:

• In a nonstick 8 inch skillet heat the oil over medium-high heat until hot but not smoking.
• Add the frozen vegetables, stirring often, until they soften and heat up.
• Add the fresh spinach, and cook, until spinach wilts and is heated through.
• Pour the egg whites over the vegetables and when the edges begin to set, push inward with a spatula to allow uncooked egg to go to the sides. Tilt pan if necessary to make sure the egg whites cook evenly.
• When egg mixture is almost set, top with the feta and parmesan cheese. Sprinkle the oregano and salt and pepper on. Fold in half, and allow to cook 1-2 minutes longer so the cheese will melt. Transfer to a plate and eat!

SPINACH EGG WHITE OMELET

Steps:

• Spray a skillet with some olive oil, add the spinach and chives and stir on medium heat for 2 minutes.
• Add the cheese, mix well and stir for 2 minutes. Then remove from skillet and set aside.
• Whisk the egg white with milk, pepper, salt and parsley flakes.
• Cook the omelet with a skillet and just when its about done spread the spinach, chives and cheese mix on half of it.
• Put the chapped tomato on top of that half and fold the omelet in half then let it sit for a minute.
• Slide omelet from skillet onto a plate and you may garnish with some fresh parsley then serve it.

THE ELEGANT EGGLESS OMELET!

Steps:

• Place flour, nutritional yeast flakes, baking powder, salt, and turmeric in a medium bowl, stir with a whisk until well combined. Pour in the milk and oil, stirring well with the whisk to make a smooth batter. Let rest 5-10 minutes, then stir again.
• Oil a 9" or 10" nonstick skillet, or mist with cooking spray. Place over medium hot heat. Pour in 1/3 cup of batter. Immediately tilt and rotate the skillet to distribute the batter evenly and creat a 5"-6" circle Cook until the top is completely dry, the bottom is deep golden and the edges start to curl up slightly.
• Carefully loosen the omelet with a spatula and gently turn it over. Cook the second side until it also is deep golden and flecked with brown. Slide the finished omelet ou of the skillet onto a plate. Cook the remaining omelets in the same way.
• Adjust the heat as necccessary during cooking, and always add a layer of oil to the skillet before cooking each omelet, to prevent from sticking.
• Stack the cookd omelets, one on top of another, on the plate.
• To serve, fold the omelets in half(most attractive side out), or stuff the omelets with your favorite filling before folding them. Enjoy!

EGG WHITE OMELET

Steps:

• Combine green onions and green peppers in a small bowl.
• Separate egg yolk from whites and save whites in bowl.
• whisk egg whites.
• Over medium heat use a small skillet sprayed with cooking spray.
• Pour eggwhites into heated pan.
• Sprinkle vegetables on top of eggwhites.
• Add salt and pepper (optional).
• Cover and cook for approximately four minutes.
• Add cheese and replace cover for 30-45 seconds until cheese is melted.

LIGHT, DELICIOUS VEGETABLE EGG WHITE OMELET

Steps:

• 1. Prepare all vegetables before hand, slicing mushrooms, chopping broccoli into small florets, and dicing tomato. Set aside.
• 2. In a medium sauce pan, grease with non fat no stick spray. Let pan heat up, and add in four egg whites. Let cook until it begins to set slightly but still has clear coating, and add in salt, pepper, cumin, rosemary, cheese and vegetables.
• 3. Let remaining egg white cook through, fold omelet.
• 4. Plate omelet, and top with desired amount of braggs liquid aminos or soy sauce. Enjoy!

HEALTHY EGG WHITE OMELET

Steps:

• In a mixing bowl, add egg whites, ground sea salt and freshly ground black pepper; whisk until frothy and set aside.
• In a small skillet over medium heat, add butter and when hot, add onions and mushrooms; season with ground sea salt. Sauté the ingredients until nicely cooked, about 1 ½ minutes. Add tomatoes and season with hot sauce; sauté for 1 minute. Remove from the heat and transfer to a bowl.
• Wipe the skillet and return to the heat; set the temperature to medium-low. Spray generously with cooking spray. Pour in egg white mixture, swirl to cover bottom evenly and cook until set, about 3 to 4 minutes or until the edges set and release from the pan, lifting with a spatula. Spoon onion mixture on half of the omelet, sprinkle cheese on top and then fold it over. Cook until cheese has melted, about 1 minute. Slide omelet onto a serving plate. Makes 1 large omelet.