Red Pepper Basil Egg White Omelet
- 2 leaves fresh basil (1.2g)
- 1/2 cup egg whites (125g)
- 2 tbs finely chopped sweet red peppers (15g)
- 1 tsp cream cheese (8.5g)
An egg white omelet made with asparagus.
| Nutritional information
| Phosphorus (mg)|| 32 |
| Potassium (mg)|| 250 |
| Sodium (mg)|| 240 |
| Protein (g)|| 14.3 |
| Sugar (g)|| 1.7 |
| Carbohydrates (g)|| 2.2 |
| Water (mL)|| 129 |
| Fibre (g)|| 0.3 |
| Calories|| 99 |
Heat the butter in a skillet on medium heat (non-stick is best)..
Add the egg whites.
Distribute the red peppers evenly.
Drop the cream cheese in little mounds.
Fold the sides to form an enveloppe.
Turn over to cook the other side.
Serve plain or with buttered toast.
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