Egg white omelets are composed of almost pure protein and contain no fat or cholesterol. Egg whites in general are an excellent way to add protein to your diet without adding calories, and creating a hearty omelet with it can give you all the nutrients you need for your day. This scrumptious breakfast is hard to ignore and will leave you coming back for seconds!
To create your egg white omelet, you must know how to separate egg whites from egg yolks. To do this, grab 2 separate small bowls or ramekins and place them close. Crack your egg in half (any size egg is fine) and do your best to keep the yolk from falling out of one of the shells. Then, with your empty half-shell, guide and dispense the clear egg white into one of the bowls. Again, make sure none of the egg yolk substance gets in your bowl.
After this, you should have egg yolks still in their protective bubble, but with no egg white surrounding it, which you can then place in the other bowl. Your egg whites will be used to make the egg white omelet, and you can use the yolks as leftovers for other egg recipes such as scrambled eggs.
Ingredients:
- Egg whites: four large egg whites or egg whites from a carton
- Your preferred amount of salt and black pepper
- Garlic powder
- Sliced baby bella mushrooms
- Chopped spinach
- Low-fat cottage cheese
- (Optional)-Parmesan cheese
- One tablespoon of extra virgin olive oil
Directions:
- Whisk in the egg whites with salt, black pepper, and garlic powder until properly mixed.
- Add the olive oil to a medium non-stick skillet and heat the oil over medium high.
- Add in the mushrooms and spinach. Allow the edges to set, then gently lift the edges with an egg spatula to allow uncooked portions to the bottom, where they will cook faster.
- When the bottom of the omelet is sufficiently cooked, carefully flip the omelet over. You will know when the omelet is ready to be flipped when the ingredients become melded into the omelet.
- Remove the omelet from the heat. You can choose to sprinkle the cottage cheese and parmesan cheese on top of the folded omelet, or carefully wedge them inside before folding. It is important to do this while the omelet is still hot so the cheese melts nicely. Serve on a dish when ready!
