Inspired by my boxing advisor and camp coordinator—and son of the legendary Kevin Rooney, who was a welterweight contender and also trained Mike Tyson—this omelet is protein packed, colorful, and spicy! I wasn’t sure about the cottage cheese, but once you taste this, you’ll be hooked.

THE KEVO

Makes: 1 serving

Serving size: 1 omelet

Prep time: 10 minutes

Cook time: 5 minutes

 

INGREDIENTS

12 cup egg whites

pinch of kosher salt

pinch of freshly ground black pepper

1 tsp diced jalapeño

14 cup organic low-fat cottage cheese, drained

2 tbsp pico de gallo

1 tsp red pepper flakes

DIRECTIONS

1 In a bowl, whisk together the egg whites, salt, and pepper.

2 Spray a skillet with nonstick cooking spray. Place the skillet on the stovetop over medium-high heat and quickly pour the egg mixture into the skillet. While sliding the skillet back and forth rapidly over the heat, quickly stir the eggs with a spatula to spread them over the bottom of the skillet as they thicken. Let sit on the burner for a few seconds to lightly brown the bottom of the omelet. (Don’t overcook the eggs; the omelet will continue to cook after folding.)

3 Add the jalapeño and cottage cheese to half the egg, cover the skillet, and cook until the cheese becomes creamy, about 1 to 2 minutes. Fold the other half of the egg over the jalapeño and cottage cheese.

4 Remove the omelet from the skillet, top with the pico de gallo and red pepper flakes, and serve immediately.

NUTRITION FACTS

per serving

CALORIES
200
TOTAL CARBS
8g
TOTAL FAT
6g
PROTEIN
26g
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