Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ pound 96% lean ground round
- 8 egg whites
- 2 tablespoons skim milk
- ¾ cup salsa, divided
- ½ teaspoon salt
- ½ teaspoon pepper, freshly ground
- vegetable cooking spray
- 2 tablespoons feta cheese, crumbled
Directions
Brown beef in large, nonstick skillet over medium-high heat for 5 minutes. Add ½ cup salsa and continue cooking for two minutes.
Whisk the egg whites and milk in a large bowl. Season with salt and pepper.
Heat the vegetable cooking spray in a large nonstick skillet over medium-high heat. Add the egg white mixture and cook until nearly set (2-4 minutes), using a spatula to pull in the sides of the omelet and all the uncooked egg to run underneath.
Sprinkle the beef mixture, remaining salsa, and feta cheese on top of the omelet. Carefully slide the omelet onto the serving plate, folding it by gently tipping the skillet.
Cover the eggs with a lid for the last 30 seconds you're cooking them for extra fluffiness.