Over the past few years, I have made a big effort to eat breakfast. And lately, that has turned into an effort to eat a good, nutritious breakfast. Somewhere along the way, I stopped hating most eggs, and started really enjoying them in a variety of forms.
But I couldn’t seem to get on the egg white bandwagon. The whole idea of it just horrified me. I mean, eggs without yolks? That’s blasphemy. Every time I read about egg white omelets, I shuddered a little. I mean really … unless you need to, why would you really want to eat eggs sans the flavorful yolks? But, I don’t believe in pickiness. Not one bit. So, when I was in the grocery store this weekend, I decided to try it. Just once.
Hello, egg white carton, nice to meet you!
So … what’s the verdict?
While I have no plans of actually giving up eggs with yolks – I couldn’t do that to my loves egg salad, poached eggs, baked eggs, etc – I have discovered that egg whites can make a fabulous omelet. I mean, a really easy, fast, delicious, beautiful, tasty omelet.
Like this one.
It’s filled with fresh baby spinach and cheddar cheese. Now, cheddar is definitely not the most waist-conscious choice, but it’s my favorite and since I am already cutting back on the calories and fat by using only egg whites, it’s okay. I think.
In any case, serve this with a slice of whole grain toast (maybe with a little itsy bitsy bit of butter) and a little fruit. It’s perfect, filling and easy enough to make any day of the week if you allot a little time.
What do you think? Could you do just egg whites?
Spinach and Cheddar Egg White Omelet
1/3 cup egg whites
salt and pepper, to taste
1/4 cup cheddar cheese
1 cup baby spinach
Heat a nonstick skillet over medium heat for 5 minutes. Pour in the egg whites and sprinkle with salt and pepper. Let cook until mostly set. Sprinkle about half of the cheese onto half of the omelet. Top with spinach and sprinkle with the remainder of the spinach. Cover the skillet with a lid and cook for 3-4 minutes, until the spinach is wilted. Fold the untopped half over and press with a spatula to seal. Serve immediately.