By Caroline Cowart, age 12, Rhode Island
Caroline’s mom, Jennifer, says, “We came up with this lunch recipe because Caroline prefers egg whites instead of regular eggs, and she likes broccoli quite a bit.” They like to serve this with wheat toast and mixed fruit.
Makes 1 serving
3 large egg whites
1/4 cup shredded mozzarella cheese
3/4 cup cooked chopped broccoli
Warm a nonstick sauté pan over low heat. Add the egg whites and let them set for a minute. Add the broccoli to one side of the egg whites, leaving the other side of the omelet empty. Sprinkle the mozzarella cheese over the broccoli, cover the pan, and cook until the cheese is melted and the eggs are cooked, about 4 minutes. (You can also cook the omelet under the broiler for 3 minutes.) Fold the empty half of the omelet over the broccoli-cheese side and serve.
16.4 g fat
10.1 g saturated fat
57.8 mg cholesterol
456.5 mg sodium
6.9 g carbohydrates
1.8 g fiber
2.5 g sugars
26.7 g protein
Nutritional Information Provided by Edamam