We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Sam Talbot
Recipe courtesy of Sam Talbot
Watch how to make this recipe.
Egg White Omelet with Blueberries and Creme Fraiche
Getting reviews...
- Level: Easy
- Total: 8 min
- Prep: 5 min
- Cook: 3 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Calories
- 190
- Total Fat
- 10.5 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 20 milligrams
- Sodium
- 167 milligrams
- Carbohydrates
- 11.5 grams
- Dietary Fiber
- 2 grams
- Protein
- 12 grams
- Level: Easy
- Total: 8 min
- Prep: 5 min
- Cook: 3 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Calories
- 190
- Total Fat
- 10.5 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 20 milligrams
- Sodium
- 167 milligrams
- Carbohydrates
- 11.5 grams
- Dietary Fiber
- 2 grams
- Protein
- 12 grams
Ingredients
Directions
- 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.
Cook’s 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.
