Cheddar & Veggie Egg White Omelet



  • 1/2 cup of Muscle Egg liquid egg whites
  • 1 teaspoon water or skim milk
  • 2 teaspoons chopped fresh dill
  • 1/8 teaspoon salt or to taste
  • 1/8 teaspoon freshly ground pepper
  • 1/2 cup fresh spinach
  • 1 small chopped tomato
  • 2 tablespoons shredded cheddar cheese (non-fat)
  • Olive oil

Instructions (How to make it in 12 minutes)

  1. Whisk together egg whites, skim milk, salt, pepper and dill together in a small to medium-sized bowl until small peaks form in mixture. Mix spinach, tomato and cheese in a separate bowl.
  2. Lightly coat your cooking pan with oil and warm to medium heat. Place egg mixture in the pan and cook until the bottom sets up firmly.
  3. Spread all but a spoonful of the cheese and veggie filling over half the omelet and then fold it over. Cook approximately 2 additional minutes before sliding from the pan and garnishing with the leftover cheese and vegatable mixture.