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.
shredded mozzarella cheese
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.
Nutritional Information Provided by Edamam
Makes: 1 serving
* Nutritional Guidelines based on the USDA's MyPlate Standards.
- Fat16.4 g
- Cholesterol57.8 mg
- Sodium456.5 mg
- Carbohydrates6.9 g
- Sugars2.5 g
- Protein26.7 g
Epicurious.com with permission. © 2012 Condé Nast