Very recently, I became a health nut.
It started at the beginning of the summer when I realized there is no better time than now to get my body into some sort of physical shape.
So I went to a gym near my house and spent $250 on a membership that included five sessions with a personal trainer.
During our sessions she did an extensive physical assessment. Based on that she taught me challenging exercises and the most effective way to do cardio but most importantly how to eat right.
I learned how to count calories, the proper balance between calories from carbohydrates, fat and protein and the importance of all three kinds.
Since then, I’ve been picky about anything that goes on my plate. I know moderation is key, and I can eat what I want when I want, but honestly, grease doesn’t even appeal to me anymore.
The trainer also gave me a few recipes that offered maximum nutritional benefits, however this is the only one I tried.
This omelet provides a nutritional balance and doesn’t take much effort at all. Best of all, it only takes 10 minutes to prepare.
The egg provides plenty of protein that will keep you fuller longer, and the entire dish takes up fewer than 400 calories if you pay attention to labels, buy smart and measure everything out properly.
I save this meal for the weekend when I can have it for lunch. It holds me over while I’m at work, shopping or at the gym.
Everyone I’ve told about this dish thinks it sounds disgusting; and I’ll admit, I was slightly skeptical at first. Egg and Ragu don’t seem like they would complement each other very well. I’m also not a huge fan of egg.
But once you dig in, it’s kind of like a pizza, only much, much healthier.
Italian Egg Whites
Ingredients
• cooking spray<br/>&#8226; 6 egg whites• 6 egg whites<br/>&#8226; 1/2 cup Ragu of choice • 1/2 cup Ragu of choice <br/>&#8226; 3 slices of mesquite deli turkey• 3 slices of mesquite deli turkey
• 6 egg whites
• 1/2 cup Ragu of choice
• 3 slices of mesquite deli turkey
• 1/4 cup of Italian cheese mix<br/>&#8226; 1/4 cup tomatoes• 1/4 cup tomatoes<br/>&#8226; 1/4 cup spinach• 1/4 cup spinach
• 1/4 cup tomatoes
• 1/4 cup spinach
Coat a medium skillet with spray. Cook egg whites on medium heat until 90 percent done. Coat half of the egg with Ragu and sprinkle toppings on top and fold over the egg. Cover skillet until cheese is melted.