- 3 egg whites
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon extra-virgin olive oil
- 1/2 cup fresh blueberries
- 1 tablespoon creme fraiche
- Fresh dill, for garnish
In a medium bowl, whisk together the egg whites until they are foamy. Season with salt and pepper, to taste, and whisk again to blend.
Heat a small nonstick skillet over medium-high heat and add the oil. When the oil is warm, pour in the egg whites. As the eggs set, lift the edges with a heat proof spatula and let the uncooked egg run to the bottom of the pan. When the omelet is cooked through, top with the blueberries. Slide the omelet onto a plate, top with the creme fraiche, and garnish with dill.
Nutritional Analysis per serving:
Calories 190; Total Fat 10.5 g; (Sat Fat 4 g, Mono Fat 3 g, Poly Fat 0.5 g) ; Protein 12 g; Carb 11.5 g; Fiber 2 g; Cholesterol 20 mg; Sodium 167 mg
Food Exchanges per serving:
Very lean meat: 1 1/2; Fruit: 1/2; Fat: 1
Recipe Analysis Note:
Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.