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Powerful Egg White Omelet
Source: Enlitened Kosher Cooking by Nechama Cohen

Four egg omelet with spinach, scallions, and cheese.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 72.5
Total Carbs 3.7 g
Dietary Fiber 0.9 g
Sugars 1.8 g
Total Fat 2.7 g
Saturated Fat 0.9 g
Unsaturated Fat 0.4 g
Potassium 152.4 mg
Protein 8.1 g
Sodium 135.0 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Meat , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  canola cooking spray
6 each  fresh green onions
2 each  eggs
4 each  egg whites
3 tbsp  lowfat milk
0 1/4 tsp  garlic powder
0 1/4 tsp  dried basil
1 pinch  salt and pepper
1 cup  Spinach, chopped, frozen
0 1/4 cup  reduced fat feta crumbles
  1. Heat non-stick cooking spray in a large skillet on medium heat. Add scallions and saute the Enlitened way (see below).
  2. Using a wire whisk or fork, beat the eggs together with the milk, herbs and spices. Add to the skillet.
  3. With a fork or the tip of a spatula, keep pushing the edges in gently so that the egg spreads to the sides and cooks.
  4. If using frozen vegetables, microwave them for 1 minute, and squeeze out the liquid.
  5. When most of the egg is cooked, sprinkle the spinach across the top and cover with the cheese, if using.
  6. Cook over low heat for 1 more minute and, using a wide spatula, fold in half. Cook another minute and serve.

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