Later on, I'm going to be making gnocchi and I need 3 egg yolks for that. I don't want three egg whites sitting around, so what's a girl to do? Make an egg white omelet of course! And that's just what I did...my own recipe even...made it up as I went along.
Last week at the farmer's market, I bought some fresh spinach. I've been using in salads (YUM!), but I wanted to do something different with it.
So, I took about two cups of fresh spinach, washed it up and wilted it in a small pan with a pinch of salt. The water that is left on the leaves after the washing combined with the salt is more than enough to get a nice wilt.
(Note to self: clean stove top, including elements and rings)
While your spinach is wilting, chop up some tomato. I used about 1/4 of a beefsteak tomato, to make about 1/2 cup. It was a bit much, so I saved some for a repeat performance for tomorrow's lunch.
I had some leftover green onions from the taco dinner we had last week, so I just used those. I'd say about a 1/4 cup. Again, there was a bit much in the container, so they'll be used in the repeat performance.
At this point, my spinach was nicely wilted, so I removed it from the pan and set it aside.
Next came the cooking of the egg whites. I used the same pan as I used for the spinach with a little cooking spray thrown in to make sure the egg whites wouldn't stick.
I used a small pan because most times I just like to fold my omelets in half. If I'm just making a cheese omelet, then I'll fold it in thirds, but for this one, I wanted just a 1/2 fold.
Once the eggs were pretty much done, I started piling on the toppings. I also discovered we were out of "good" cheese (the one that comes in blocks) and had only the sliced stuff that the kids use for their sandwiches. I discovered a small piece of fresh Parmesan which I grated up and added on top of the other ingredients. Now, the Parmesan wasn't a BAD choice, per se, but I think the omelet would have been a bit tastier with mozzarella or maybe even cheddar.
(Note to self: Buy plain coloured plates if you're going to keep photographing food!)
So, there you have it. My lunch. It was REALLY yummy...though could have done with maybe a little pinch of salt at the end for seasoning and DEFINITELY some pepper. I'll try that tomorrow.
Spinach, Tomato Omelette
3 egg whites
2 c. fresh spinach leaves, wilted
1/3 c. diced tomato
2 tbsp. diced green onion
1/3 to 1/2 cup of shredded cheese - use your favourite kind
- Wilt spinach in small pan, remove and set aside.
- Dice tomatoes and onions.
- Cook eggs.
- When eggs are almost completely cooked, add toppings and shredded cheese.
- Fold omelet over and let cooking finish over minimum heat.
- Remove to plate and enjoy!
Don't ask me calories, I have NO idea! I do know that it is fairly low in fat based on the ingredients. You could lower the fat even more by using a reduced fat cheese or even leaving the cheese out altogether - but who wants to have an omelet with no cheese???
Hope you enjoy your omelet as much as I did. Let me know if you tried it!
Thanks for stopping by!