One of our favourite ways to amp up the protein in our breakfast is to use No Yolking™ 100% Egg White Protein Powder to replace a second egg in our omelettes. That little switch bumps up the protein to 16g a serving with only 10g of fat and 160 calories. That’s 11g less fat and 120 fewer calories than a omelette made with three whole eggs! We’ve also added in loads of spinach for a fibre- and vitamin-boost as well. You can even add in some nutritional yeast for that cheesy flavour we all love with extra B12. Note that this recipe is for one person, so double the ingredients if you wish to make it for more than just yourself.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Makes: 1 serving
PER SERVING: 160 calories | 10g fat | 3g carbohydrates | 16g protein
1 whole egg
2 tbsp (30 mL) No Yolking™ 100 % Egg White Protein Powder
1/4 tsp (1 mL) EACH salt and pepper
1 tsp (5 mL) oil
1 cup (250 mL) lightly packed baby spinach
- Whisk protein powder with 1/4 cup (50 mL) water until blended. Add egg, salt and pepper; beat just until combined.
- Heat oil in 8-inch (20 cm) non-stick skillet set over medium heat.
- Pour in egg mixture. Cook for 1 to 2 minutes or until bottom and edges of omelet are set. Flip using non-abrasive spatula. Cook for 1 minute or until eggs are just set.
- Add spinach to one side; fold omelet over filling to enclose. Turn off heat and cover for 1 minute before serving.