Ingredients
Scale
- 1 large egg
- 4 egg whites
- 1 teaspoon Dijon mustard
- 2 tablespoons of chopped fresh herbs – chives, basil, oregano and/or tarragon
- 2 tablespoons crumbled goat cheese
- kosher salt, to taste
- fresh ground pepper, to taste
Instructions
- In a medium mixing bowl, whisk together the egg, egg whites and mustard.
- Generously coat a nonstick omelet-sized skillet (I use an 8-inch pan) with cooking spray and heat over medium heat. Place egg white mixture in pan and cook until the eggs start to set. Carefully run a rubber spatula around the edge and tip the pan slightly to allow some of the uncooked egg to flow underneath the edge of the forming omelet. Do this a few times until most of the egg mixture is cooked.
- Remove from heat and sprinkle with herbs and goat cheese. Season with kosher salt and ground pepper. Cover pan and let sit for around 3 minutes.
- Using a wide spatula, carefully fold one half of the omelet over the other, enclosing the herbs and cheese. Cut in half and serve immediately.
- Category: Breakfast and brunch, Healthy, Gluten free
Nutrition
- Serving Size: 1/2 large omelet
- Calories: 112
- Sugar: 0.6 g
- Sodium: 561.1 mg
- Fat: 5.5 g
- Saturated Fat: 2.9 g
- Carbohydrates: 0.9 g
- Fiber: 0.1 g
- Protein: 13.1 g
- Cholesterol: 99.5 mg
