Egg whites are a good source of practically fat-free protein and can be used as a substitute for whole eggs in a number of different recipes. Liquid egg whites are also available, and are more convenient than separating the whites from whole eggs. Egg substitutes such as “Egg Beaters” can also be used - they’re 8% egg whites, with some added color and thickeners to resemble whole eggs.
Ingredients
- 6 large egg whites
- 3 small raw onions, chopped
- 1 1/2 tsp. extra virgin olive oil
- 1 dash ground black pepper
- 1 tsp. ground turmeric
- 1 tbsp. raw parsley, chopped
- 5 c. raw zucchini, chopped or coarsely shredded
- 2 cloves raw garlic, minced
- 2 tbsp. fresh basil, finely chopped
- 1 tsp. ground oregano
- 2 oz. part-skim mozzarella cheese, shredded
Directions
Add 1/2 tsp. olive oil to a medium non-stick skillet and cook all vegetables and spices except turmeric until tender. In mixing bowl, whip all eggs and turmeric. In a second skillet, heat 1 tsp. olive oil, add 1/2 egg mixture and cook until omelet is formed. Repeat until 2 omelettes are made. Place 1 omelette on plate and fill with 1/2 of the vegetable mixture. Repeat for 2nd omelette. Sprinkle with cheese and serve hot
Nutritional Information
Calories (Per Serving): 390
Protein (g): 32
Carbohydrates (g): 37.5
Fat (g): 14.5
Carb - Protein - Fat % Ratio: 37% - 31% - 32%
