Sunday, April 29, 2012

Egg White Omelet with Tomatoes and Asiago

I am a creature of habit.  And I hate breakfast.  Well, I hate traditional breakfast foods--eggs, pancakes, waffles, and the like.  For these reasons, I have the same thing for breakfast every single morning--cereal with Greek yogurt.  This morning, however, I was in the mood for a more traditional breakfast.  This is most likely a result of the Beer and Mead festival we attended yesterday, but who's keeping track?  (p.s.  Vanilla Bean Mead from Ring of Fire Meadery may be the best thing to grace my palette in a long, long time.) 

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)
  1. 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.)
  2. Whisk your egg whites until light and foamy.
  3. Heat the tablespoon of olive oil in a large, flat-bottomed skillet over medium-high heat.
  4. Pour in the egg whites and turn the pan to fully coat the bottom.
  5. Let the eggs cook untouched for a minute or two in order to begin to set up.
  6. Sprinkle the cheese, salt and pepper, and Italian seasoning over the omelet.
  7. Cover with your desired amount of tomatoes.  
  8. Continue to cook until the edges easily come away from the pan when separated by a spatula.
  9. Fold over into thirds.
  10. Eat!  I imagine that sprinkling with more cheese and tomatoes would be delicious.  Next time...

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