| Egg White Omelets |
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Girlashley
New Member
| Joined: | 29 Oct 2008 |
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| Posts: | 3 |
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Posted: 30 Oct 2008 11:34 am |
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I found this on http://organiceggwhites.blogspot.com/ and have made it a couple of times on the weekends, really satisfying meal.
Breakfast Recipe
Spinach-Feta Omelet
Servings: 2
Notes: Serving ideas: Cut omelet in half; garnish with dill weed, if desired.
WHAT YOU NEED:
1 cup tomato, peeled, seeded, and chopped
1 teaspoon chopped fresh dill weed
1 teaspoon minced fresh chives
1 dash salt
vegetable cooking spray
1/4 cup chopped purple onion
2 cups loosely packed chopped fresh spinach
3/4 cup hot cooked rice, cooked without salt, or fat
3 tablespoons crumbled feta cheese (3/4 ounce)
1 tablespoon chopped fresh dill weed, divided
1 tablespoon minced fresh chives, divided
1 tablespoon skim milk
6 ounces Eggology fresh egg whites
1 dash freshly ground pepper
Optional fresh dill weed sprigs
INSTRUCTIONS
Combine first 4 ingredients; stir well, and set aside. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; saut?â?® 2 minutes. Add spinach; saut?â?® 1-1/2 minutes or until spinach begins to wilt. Stir in rice, feta cheese, 1-1/2 teaspoon dillweed, and 1-1/2 teaspoons chives, and set aside.
Beat 3 oz egg whites in a bowl until thick and pale (about 5 minutes). Add milk; beat until well blended, and set aside.
Beat 3 oz egg whites (at room temperature) and salt until soft peaks form. Add the remaining dill weed, remaining chives, flour, and pepper, beating until stiff peaks form. Gently fold into previous egg white mixture.
Coat a medium-size nonstick skillet with cooking spray, and place over medium heat until hot. Spread egg mixture evenly in skillet; top with spinach mixture. Cover, reduce heat to medium-low, and cook 10 minutes or until center is set.
Carefully loosen omelet with a spatula, and fold in half; gently slide omelet onto a warm serving plate. Spoon tomato mixture over top.
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