Ingredients
- 112g (1/4 pound) 96% extra lean ground beef, measurered raw
- 150g egg whites
- 1 whole egg
- ’38g fat free cheddar cheese
- 110g tomato, diced
- 60g yellow onion, diced
- 60g red bell pepper, diced
- 10g green onion, diced
Spices to taste:
- salt
- pepper
- chili powder
- ground cumin
Optional toppings:
- 3 tbsp salsa
- 3 tbsp fat-free sour cream
Directions
1. In a non-stick skillet, cook the ground beef completely, then drain off the excess fat. Set aside to cool.
2. In a bowl, whisk the egg whites well. Add all the remaining ingredients (except the toppings) and mix well.
3. Heat the stove top to medium heat. Using a nonstick skillet, add the egg mixture and cook on one side for 3 minutes or until the egg whites are partially cooked. Make sure to work the egg mixture back and forth with a spatula so they don’t stick to the pan.
4. Then when ready, flip, turn or roll the omelette over and cook for an additional 2 minutes.
5. Once it is fully cooked, fold the omelette in half and put on the plate. Serve with optional toppings of salsa and fat-free sour cream.