This is not a mother's egg white omelet! We pack a healthy omelet full of Greek flavors such as whipped cheese, kalamata olives, sweet cherry tomatoes, and chopped fresh spinach. The taste is super healthy but you can fill whatever you want. This omelet is versatile and very simple.
Egg white omelet is an amalgam for those who want to eat an omelet that does not contain too much fat or cholesterol. Egg whites are low in calories and rich in tons of nutrients, including plenty of protein. It makes a great choice for breakfast any day of the week.
 |
| Image Source - Google | Image by - landolakes |
Total making time: 10 mins
Material
- 4 eggs
- 1 teaspoon olive oil
- Salt and pepper
- 1/4 cup cherry tomatoes
- 1/4 cup fresh spinach
- 1/2 cup whipped cheese
- 1/2 cup kalamata olives
Steps
1. Collect your material
2. Separate the yolk from the white. Save the yolk for other uses.
3. Beat the egg whites until slightly frothy. Add salt and pepper every 1/2 teaspoon.
4. Cut vegetables to your desired size.
5. Heat the olive oil in a non-stick skillet or cast iron.
6. Reduce heat to keep low. Pour the egg whites into the pan and turn until the bottom of the pan is completely coated.
7. Using a spatula, pull the white of the egg into the center, uncover the parts of the pan and let the egg fill into the exposed parts to cook completely.
8. When the eggs are almost set, add the chopped vegetables and half of the cheese to the omelet.
9. Fold half of the omelet well, cook for another 30 seconds to a minute, or until the filling is hot.
10. Serve with more chopped veggies and dig into these!
Tips
Cook the omelet on very low heat. This will prevent browning and create a delicate texture.
Make sure to use a rubber spatula when cooking the omelet Make a metal spatula that will break the egg white and make it difficult to transfer to the plate.
If you add meat to the omelet, heat it first. When the omelet is added towards the end the omelet starts to cook until it is hot.
