In March, I spent four days in Hawaii with my parents. My dad was there for business meetings, so we got to stay at the Hyatt. They had a fabulous breakfast buffet with made-to-order omelets every morning. Ever since then I have been addicted to omelets and I have one for breakfast 3-4 days a week. The Hyatt version was not-so-good for you---it used lots of butter, eggs, full-fat cheese, bacon, etc. I don't want to even think about how many calories were in them! At home, I have come up with my own low-cal, low-fat, high-protein version that I think tastes every bit as good as the original!
Egg White Omelet
2 medium white mushrooms
1/4 of a medium green pepper
1 stalk green onion (just the green part)
3 slices (about 1 ounce) thin sliced deli ham (I use Oscar Mayer Deli Selects)
4 egg whites
1/2 ounce shredded fat free cheddar cheese
1. Preheat small skillet over medium heat. Chop veggies and ham.
2. Spray pan with nonstick cooking spray. Add veggies and cook until tender--about 2-3 minutes.
3. Add ham to the skillet and cook 1-2 minutes more.
4. Shove veggie/ham mixture to one side of the pan, and spray more non-stick spray, then repeat with the other side.
5. Spread veggie/ham mixture around in the pan, then pour the four egg whites on top. Cover with a lid. Cook until egg whites are mostly set.
6. Use a rubber spatula to loosen the sides and bottom of the omelet from the pan.
7. Flip the omelet by tossing it into the air and catching it with the pan (really it is easier than it sounds. Riley and Kaiya love to watch this part)
8. Spread cheese over half the omelet, then fold the other half over the top.
9. Using the rubber spatula, scoop the omelet onto a serving plate. Season with salt and pepper to taste.
Tip: For easier prep, use about 1/2 cup Egg Beaters Egg Whites (just egg whites, not the original egg beaters) instead of separating the eggs yourself.
Nutrition Information: 1 Serving (entire recipe) = 119 calories, 22 g protein, 5 g carb, 0.3 g fat
My mom and I with the Hyatt Omelet Chef