Thursday, February 17, 2011

Egg White Omelet

I'm a huge fan of breakfast. It always surprises me when people say they don't eat breakfast, because most days I wake up hungry! I'll lie in bed a few minutes considering what to eat: maybe a cup of Liberté yogurt (amazing yogurt from Québec) and some multi-grain toast with marmalade or cherry jam. Or a bowl of oatmeal. I like McCann's quick cooking Irish oatmeal with unsweetened soy or almond milk, a little honey or maple syrup, sometimes raisins and walnuts, and a sprinkling of ground flax seed or wheat germ.
On the weekend, breakfast tends to be a bit more elaborate since I have more time to prepare such yummies as banana-buttermilk pancakes (a favorite), apricot and cream cheese-stuffed French toast (heavenly!) or an omelet. Here's a tasty, healthy egg white omelet recipe from Everyday Food that I've adapted by using cheddar instead of goat cheese and adding fresh spinach. This omelet is low in fat and provides plenty of protein to get you through the morning.

Egg White Omelet

1) Whisk 1/2 cup egg whites (from about 4 eggs or use egg whites in a carton from the dairy case) with 1 tablespoon water. Season with freshly ground pepper. 

2) Heat 1 teaspoon olive oil in an 8" nonstick skillet over medium-low heat. Add egg whites to skillet and cook 2 to 3 minutes until nearly set, using a flexible, heatproof spatula to pull up sides of omelet while tilting pan to allow uncooked egg to run underneath. 

3) Sprinkle a small amount (about 2 tablespoons) of shredded low-fat cheddar cheese, 2 tablespoons prepared salsa and some fresh baby spinach down the center of omelet. Reduce heat to low and cook for about 1 minute to allow cheese to melt. Gently slide omelet onto plate, folding over to enclose filling.

1 comment:

  1. How fab Claudia - this will be perfect for my MOTH's No Fat Ever Again diet, thank you!!
    Millie x


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