Time to prepare: 10 mins to prep
Time to cook: 7 mins to cook
Time to cook: 7 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 0.1g
Sucrose: 0.1g
Glucose: 2.2g
Fructose: 1.8g
Lactose: 0.1g
Maltose: 0.1g
Galactose: 0.1g
Starch: 0g
Fats
Saturated: 8.3g
Monounsaturated:4.3g
Polyunsaturated: 2.4g
Trans: 0g
Fatty Acids
Total Omega 3: 0.1g
Total Omega 6: 1.6g
ALA: 0g
DHA: 0.1g
EPA: 0g
DPA: 0.1g
Nutritional Info
Fiber: 2g 8%
Net Carbs: 5
Sodium: 339.9mg 15%
Potassium: 670.6
Cholesterol: 372
Nutritional Values (g)
Calories: 334 Fat: 20g
Protein: 31g Carbs: 7g
Protein: 31g Carbs: 7g
Recipe Instructions
Ingredients
Pam cooking spray (Oil, original)
4 spray , about 1/3 second / 1.2 grams
4 spray , about 1/3 second / 1.2 grams
Tomatoes (Red, ripe, raw, year round average)
1 medium whole (2-3/5″ dia) / 123 grams
1 medium whole (2-3/5″ dia) / 123 grams
Arugula (Raw)
1 1/2 cup / 30 grams
1 1/2 cup / 30 grams
Egg (Whole, fresh eggs)
2 large / 100 grams
2 large / 100 grams
Egg white (Raw, fresh eggs)
2 egg white (separated from yolk) / 80 grams
2 egg white (separated from yolk) / 80 grams
Emmentaler (Grand + Suisse)
1 oz / 28 grams
1 oz / 28 grams
Instructions
Step 1
Coat a medium sized skillet with the non-stick spray. Dice the tomato and roughly chop the arugula.
Step 2
In a large bowl, beat the eggs and then mix in the rest of the ingredients
Step 3
Heat the oil coated skillet on medium-high heat and pour in the omelet mixture. Cook until eggs are set to your liking. Serve immediately and enjoy!