Monday, June 25, 2012

{recipe} egg-white omelet

I am probably the least picky eater you will ever meet.
However, I hate two things in this world.

Cottage cheese & plain eggs.

The cottage cheese thing is for obvious reasons.
Who ever thought it was a good idea to create a substance
that looks like chunky yogurt but tastes like salt?

On the other hand, I have always had a love/hate relationship with eggs.
I had a bad hard-boiled egg once and have never been able to eat
them plain ever again. Scrambled eggs? Nope. Over-easy? No thank you.
Hard-boiled? Do not make me feel queasy.

I do really enjoy quiche and egg-white omelets, but only when I am in the mood.
I guess I can only eat eggs junked up with veggies (and lots and lots of cheese).

In the pursuit of healthier breakfast eating than just straight carbs,
(I'm looking at you cereal, toast, and grits!)
I decided to try to make my own egg-whites omelet.
My first attempt failed miserably.

That's right... I pretty much have no idea how to cook eggs.
I can cook for hours in preparation for a party, and prepare
a pork tenderloin, but I am completely hopeless in the kitchen
when it comes to breakfast food. Whew. Confession time!

I found a base-recipe on Reader's Digest's website & realized how wrong 
I was doing everything. I am so glad that they finally were able to teach me the ways
of omelet making. I liked this omelet so much that I didn't even have to smother it in 
ketchup like I always do with whole-egg omelets. 

I can finally make a breakfast that is healthy & easy that does not involve yogurt or oatmeal.


Egg-White Omelet:
Recipe adapted from Reader's Digest.

* 3 large egg whites -or 9 tablespoons if using packaged egg whites, like Egg Beaters.
* 1 teaspoon water
* 1/8 teaspoon salt
* 1/8 teaspoon fresh ground pepper
* 2 sweet baby peppers, seeds removed & diced
* 1 tablespoon onion, diced
* 2 slices canadian bacon, diced
* 2 tablespoons shredded low-fat cheddar cheese
* cooking spray

1. Whisk egg whites, water, salt, and pepper together until frothy. Toss veggies, canadian bacon, and cheese 
    together in a bowl and set aside.
2. Lightly spray small skillet with cooking spray. Heat on medium for about a minute. Pour egg mixture into
    pan, and cook until eggs begin to set on bottom. You will be able to ease the eggs up with a spatula.
3. Spread filling over half of omelet, leaving a 1/2-inch border, and reserving 1 tablespoon of filling for a
    garnish. Lift up omelet and fold in half, slightly off-center so filling peeks out. Cook 2 minutes. 
4. Slide omelet onto plate & garnish with remaining filling. ENJOY!

xo, Jen


  1. I LOVE egg white omelets! I'll have to try this recipe soon. The last time I tried to make an omelet it turned into scrambled eggs and veggies. haha

    Abby xx

  2. This looks so yummy! Thanks for sharing. And although I love cottage cheese, I can see your point. It's such a weird food!

  3. Proud of you Jen for eating eggs willingly! It looks beautiful and sounds delicious!


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