Egg White Omelets

These can be a pretty HEALTHY breakfast (or dinner) depending on what you CHOOSE as your "fillers." We LOVE it with veggies, but bacon, sausage, and CHEESE do always taste good!

Egg White Omelets
8 egg whites
2–3 tablespoons milk
1/4 cup cottage cheese
Salt and pepper, to taste
1/2 cup or so of toppings, such as cooked bacon or sausage, diced ham, peppers, onions, tomatoes, spinach, mushrooms, grated cheese, etc.

Mix together the egg whites, milk, and cottage cheese. Season with salt and pepper. Pour half of the egg mixture into a heated saucepan that has been sprayed generously with nonstick spray and let cook, swirling the pan occasionally to move uncooked egg to outer edge. Just before the egg is almost cooked and starting to brown slightly underneath, top half of it with desired toppings, and then fold the remaining half of cooked egg over top. Let cook a couple minutes longer to finish off and then serve. Makes 2 omelets. 

TIP: Don't try to fold the cooked egg over the toppings too early or it will just fall apart! Run your spatula along the edge of the egg to loosen it up and take a peek to see if it is starting to brown. When it is, then flip it over the toppings. Also, if you want to try the exact combo above, I used sliced Canadian bacon, bacon crumbles, sauteed onion, julienned fresh spinach, and grated cheddar. SUPER GOOD!

1 comment:

  1. We had this for dinner the other night and it was THE FLUFFIEST omelet I have ever had. DELICIOUS. I used red pepper, onion, ham,spinach, and tomatoes as the filling. My husband couldn't say enough about it. Thanks.