Ingredients Jump to Instructions ↓

  1. 3 egg whites

  2. Kosher salt

  3. Freshly ground black pepper

  4. 1 teaspoon extra-virgin olive oil

  5. 1/2 cup fresh blueberries

  6. 1 tablespoon creme fraiche

  7. Fresh dill, for garnish

Instructions Jump to Ingredients ↑

  1. In a medium bowl, whisk together the egg whites until they are foamy. Season with salt and pepper, to taste, and whisk again to blend.

  2. Heat a small nonstick skillet over medium-high heat and add the oil. When the oil is warm, pour in the egg whites. As the eggs set, lift the edges with a heat proof spatula and let the uncooked egg run to the bottom of the pan. When the omelet is cooked through, top with the blueberries. Slide the omelet onto a plate, top with the creme fraiche, and garnish with dill.

  3. Calories 190; Total Fat 10.5 g; (Sat Fat 4 g, Mono Fat 3 g, Poly Fat 0.5 g) ; Protein 12 g; Carb 11.5 g; Fiber 2 g; Cholesterol 20 mg; Sodium 167 mg Very lean meat: 1 1/2; Fruit: 1/2; Fat: 1 Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.


Send feedback