Provolone Egg White Omelet Recipe

Looking for an easy Provolone Egg White Omelet recipe? Learn how to make Provolone Egg White Omelet using healthy ingredients.


Submitted by sarabunny

Makes 1 serving



This is a quick and delicious egg white omelet with cheese.

Recipe Ingredients for Provolone Egg White Omelet

2 large Egg, White
1 oz Vitamin D Milk
1/4 tsp Salt, Table
1/4 tsp Garlic Powder
2 tbsp Shedd's Spread Country Crock Light Soft
1 serving Sliced Non-Smoked Provolone Cheese
1/4 tsp Pepper, Black
1/4 tsp Onion Powder
1/4 tsp Dried Parsley Flakes

Recipe Directions for Provolone Egg White Omelet

  1. Crack the eggs and put the egg whites into a bowl. Beat them until they mix together. Take your slice of provolone cheese and rip it into medium to small sized pieces.

  2. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.

  3. Add the milk to the eggs and season with salt, garlic powder, onion, and black pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.

  4. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.

  5. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

  6. Your eggs should now resemble a white pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.

  7. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.

  8. Sprinkle your pieces of provolone cheese and some parsley flakes to the right side close to the middle.

  9. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.

  10. Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.

Categories

Cheese, Eggs, Breakfast

Nutrition Facts
Serving Size 145.0g
Amount Per Serving
Calories
225
Calories from Fat
145
% Daily Value*
Total Fat
16.1g
25%
Saturated Fat
6.6g
33%
Trans Fat
0.0g
Cholesterol
19mg
6%
Sodium
1046mg
44%
Potassium
199mg
6%
Total Carbohydrates
3.3g
1%
Dietary Fiber
0.3g
1%
Sugars
2.2g
Protein
13.4g
Vitamin A 25% Vitamin C 2%
Calcium 20% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • High in vitamin A
  •   Bad points
  • High in saturated fat
  • High in sodium
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