Welcome! Subscribe now to view all shows. Login / Learn More

Egg White Omelette Recipe by Paula Deen

Easy Level
15 MIN 5 Prep + 10 Cook
Servings
$ /Serving
Print
Easy Level
15 MIN 5 Prep + 10 Cook
4 Servings
$ /Serving

Egg White Omelette Recipe by Paula Deen

Easy Level
15 MIN 5 Prep + 10 Cook
4 Servings
$ /Serving

Ingredients

  • 4 teaspoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 4 plum tomatoes, (about 1 1/2 cups), finely chopped
  • 1 (10 oz) package frozen chopped spinach, thawed, all excess water squeezed out
  • 12 egg whites
  • 2 tablespoons water

Preparation

In a small skillet, heat the oil over medium heat. Add the onions, tomatoes, spinach and a pinch salt. Cook until the onion is soft, about 3 to 5 minutes. Add pepper, to taste, and another pinch salt; and cook for another minute. Remove the spinach mixture from the heat to a bowl. Cover and keep warm.

 

In a medium bowl, whisk the egg whites, water and a pinch salt and pepper until frothy. Lightly coat a medium nonstick skillet or omelet pan with cooking spray and heat the skillet over medium heat. Add 1/4 of the egg whites, swirling to evenly cover the bottom of the pan. Cook until set, about 1 1/2 to 2 minutes. Using a rubber scraper lift the eggs up and let the runny uncooked egg flow underneath. Spoon 1/4 of the spinach mixture onto half of the omelet, fold over, and slide onto a serving plate. Repeat with remaining egg whites and spinach mixture.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product



Paula Deen Channel on Roku