From your Bariatric Nutrition Team
Looking to lighten up your recipes to get ready for the warmer weather? Here is a light and healthy recipe to get your day started that is both savory and sweet!
Lemon Blueberry Puffy Omelets
- 4 large eggs (separated)
- 1 tablespoon honey
- Juice of ½ a lemon
- 2 tablespoons Greek yogurt
- ¼ cup blueberries; fresh or frozen
- cooking spray
- salt and pepper to taste
Preheat oven to 375˚. Beat the egg whites in a separate bowl until they are firm and form stiff peaks. In a separate bowl whisk together the yolks, salt, honey, lemon juice, and yogurt until smooth and fluffy. Gently fold in the egg whites into the yolk mixture, being careful not to deflate the egg whites.
Spray a 9-inch ovenproof skillet and heat over a medium heat. Pour the mixture into the pan and cook for 1-2 minutes until the eggs are just set on the bottom. Gently add the blueberries throughout the egg mixture and transfer the pan into the preheated oven. Bake for approximately 15 minutes or until the egg is puffed and lightly browned. Let cool slightly. This can be served warm or at room temperature.
*Can be served with an extra tablespoon of Greek yogurt and berries on top or on the side.(these ingredients are not included in the nutrition information)
Nutrition Information per serving: Calories 101; Carbs 6g; Fat 5g; Protein 8g; Sodium 77mg; Sugar 6g