Egg Wrap Lc-0.5/s(1)egg 1 large egg white 1 teaspoon soy protein isolate; /protein powder ----some spices of your choice---- Beat the egg white until very stiff. Add the protein powder and spices of your choice. (I prefer paprika and salt). Spoon this very thinly onto a non-sticking pan and cook over medium low heat until the egg white will separate from the pan. Turn it and lightly brown the other side. It's great for wrapping salad or just to put cold cuts on it. Serves 1 @ less than 1 gram of carbohydrate. NYC Nutrition Analysis (entire recipe): water=29.41 g; calories=22.33; protein=4.86 g; total fat=0.06 g; carbohydrate=0.47 g; dietary fiber=0.09 g; ash=0.27 g; calcium=4.97 mg; phosphorus=17.28 mg; iron=0.25 mg; sodium=71.53 mg; potassium=49.11 mg; magnesium=4.32 mg; zinc=0.07 mg; copper=0.03 mg; manganese=0.03 mg; riboflavin=0.15 mg; niacin=0.05 mg; pantothenic acid=0.04 mg; folate=3.94 ug; vitamin B12=0.07 ug; saturated fat=0.01 g; monounsaturated fat=0.01 g; polyunsaturated fat=0.03 g; selenium=5.89 ug; refuse=0.%; %cal as carb:prot:fat=9:89:2; WW Pts=0.43; (complete analysis) |
