Egg White Omelets
Breakfast is my favorite meal of the day. For as long as I can remember I’ve never missed breakfast. Even as a teenager if I woke up at 1:00 in the afternoon I made time for breakfast and then ate a very late lunch or dinner instead. When my friends were all dieting and skipping breakfast I still had mine.
Breakfast gives you a jump start for the day and gets your metabolism running full speed.
My typical breakfast is either Oatmeal with fresh Driscoll blueberries (my favorite), mangoes and cinnamon, Bran Flakes with fresh blueberries and skim milk or like I had this morning, an Egg White Omelet with fresh chopped red peppers, fresh spinach and fat free cheddar cheese or whatever cheese I may have on hand. Depending on what other veggies I have in my refrigerator I may toss those in as well.
Now that Egg Whites come in a container I typically purchase those, for simplicity. They’re packed with 5 grams of protein in addition to all the health benefits that spinach and red peppers provide that I’ve added to my omelet as well. It’s a great way to jump start my day and I feel great after eating it.
I stopped making regular omelets with the yolk to avoid any added cholesterol in my diet plus I found when I made whole egg omelets, sunny side up eggs or even scrambled eggs they always gave me a stomach ache, but not if I just used the egg whites. Oddly enough they don’t bother me if they’re cooked or baked in foods. I haven’t been able to figure that one out yet.
I know so many of us are in a rush in the morning to get going to work or get the kids off to school but if you can muster the energy to get out of bed just 10 minutes earlier you’ll be able to make yourself a healthy breakfast too. Here’s all you need to do.
Egg White Omelet
approximately 1/2 cup egg whites
1/4 of a cup chopped red peppers
15 (approximately, I never count) fresh spinach leaves, washed
1/4 cup cheese or however much you want
Use of a good non-stick pan.
Non-stick cooking spray if needed
Spray your pan if needed and add chopped peppers, spinach and other veggies if using. Saute for a couple of minutes on medium heat.
Add egg whites making sure they cover the pan and cook on medium heat.
Using a spatula, lift up an edge or two and tilt the pan towards where you lifted allowing any loose egg whites to move underneath. This way you won’t end up with a soggy middle.
Once firm but not dry on top add cheese to half of the omelet, if desired. Then using your spatula gently loosen other half of the omelet. With a gentle motion, flip that side over the other half of the omelet, enclosing it.
Now you have a perfect egg white omelet that’s healthy yet low in fat, low cholesterol but high in protein, vitamins and antioxidanats. Now wasn’t that simple? Honestly it takes no time at all to prepare.
Breakfast is great to have for lunch or dinner as well. It’s the perfect meal anytime of the day.