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Egg White Omelet with Blueberries and Creme Fraiche

3 egg whites
Kosher salt
Freshly ground black pepper
1 teaspoon extra-virgin olive oil
1/2 cup fresh blueberries
1 tablespoon creme fraiche
Fresh dill, for garnish


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. 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. 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.

Source: www.foodnetwork.com