Much of my dislike for traditional breakfast foods stems from the fact they are oftentimes greasy, heavy, fatty, and produce the "gut-bomb" effect that ruins the rest of the day. Biscuits and gravy with a side of bacon, potatoes, eggs, and butter with toast grosses me out. With that in mind and my desire to veer away from cereal and yogurt, I decided to try my hand at an egg white omelet. It was a great success! Perfectly light, flavorful, and hot--it was the perfect start to the morning and didn't leave me feeling overly full and gross.
This egg white omelet business may become a Sunday morning standard. Next time I'll switch it up with some spinach, garlic, and zucchini squash. Can't wait for next weekend!
Egg White Omelet with Tomatoes and Asiago:
- 3-5 egg whites (we used 5 to make a big guy to split)
- 1 tablespoon of olive oil
- a dash of sea salt
- a number of grinds on the pepper grinder
- a tablespoon or so of grated asiago cheese
- 1 tablespoon of Italian seasoning (probably less if you use fewer eggs)
- 1/4-1/2 diced tomatoes (we used canned no salt added diced tomatoes and they were great)
- Separate your egg whites from the yolks. (Feed your dog the yolks...that's what we did. Q was more excited about the omelet than we were.)
- Whisk your egg whites until light and foamy.
- Heat the tablespoon of olive oil in a large, flat-bottomed skillet over medium-high heat.
- Pour in the egg whites and turn the pan to fully coat the bottom.
- Let the eggs cook untouched for a minute or two in order to begin to set up.
- Sprinkle the cheese, salt and pepper, and Italian seasoning over the omelet.
- Cover with your desired amount of tomatoes.
- Continue to cook until the edges easily come away from the pan when separated by a spatula.
- Fold over into thirds.
- Eat! I imagine that sprinkling with more cheese and tomatoes would be delicious. Next time...