Vegetarians and low-carb lovers delight!
I’ve been in 4-hour-long meetings for the last two days. That means a lot of snacking paired with a little moving… not good. Going light tonight was the only sensible option.
I didn’t go light on taste though!
Here’s what you’ll need:
- 3 egg whites
- chopped veggies – a small amount of each veggie you’d like to include in your omelet. (I used kale, tomatoes, green pepper, and onion.)
- shredded cheese – orange cheddar or a taco blend is especially good, but any cheese will do (shredded cheese is best for quick melting)
- salt and pepper as desired
- cooking spray
Heat a large skillet on medium high (7 out of 10) for about 60 seconds; spray with non-stick spray; put peppers and onions in skillet and cook for 4-5 minutes; add tomatoes and kale and cook for 1-2 minutes more (kale should be soften, but should not get crispy); take off heat and set aside
Heat a small skillet on medium (a true 5 out of 10) for about 60 seconds; spray with non-stick spray; separate eggs and pour the whites into your pan, and add salt and pepper to your liking
Here are 3 handy methods for separating egg whites from egg yolks!
Let heat until they become an opaque white (don’t rush this – if you turn the heat up, you’ll get crispy egg whites, and you won’t like that)
If you need to spread the whites around a little because the thinner parts are getting done, and the thicker parts aren’t even it out with your spatula
When the whites easily slip around the pan, tilt the pan so you can get your spatula under the whites, then flip to cook the other side just for a sec (I cannot stand a “snotty” egg); don’t get crazy and try to flick your pan to flip the omelet – it will fold over on itself and you’ll be sad – just take your time to get as much on your spatula as possible, then gently flip
As soon as you’ve flipped, cover half of your egg whites with the veggies, then top with a very large pinch of shredded cheese; fold the other side of your omelet over the veggies and cheese
Yep, my omelet broke when I flipped it. If this happens to you, don’t worry about it! It’s fine! Your omelet will still be yummy. I was lucky enough that mine broke into equal halves,
so I just placed one half on top.
Slide your omelet onto a plate by gently tilting your pan over the plate and letting it slowly slide out of the pan. Top with guacamole (recipe below) or sliced avocado.
- 1 avocado, chopped
- 1 lime
- 15-20 leaves cilantro, chopped (optional)
- 3 grape tomatoes, chopped
- 1 tsp finely chopped onion
- about 1/8 tsp finely chopped jalapeno (optional)
- small sprinkle of salt (optional)
Put avocado, tomato, and onion in a medium-sized bowl; top with cilantro, jalapeno, and salt; add the juice of one lime (get more juice out of your lime by pushing on it with lots of pressure and rolling it under your hand before cutting and juicing); mash everything together by pushing down on it with a fork, leaving it as chunky as you’d like or making it completely smooth. Yep, it’s that easy!