Spinach Egg White Omelette

Blogging Marathon #20
Low Fat/Low Cal Breakfasts

The yolk part of the egg is the part that is high in cholesterol and fat.  The white part is just protein, therefore, very good for you.  This is why egg white omelettes has become popular in many breakfast places.  I cannot stomach plain egg whites, scrambled or any way.  They are just bland, however, in an omelette stuffed with other delicious things, it becomes a healthy and tasty way to start the day.

While you can seperate eggs to remove the whites, most markets now have containers of liquid egg whites which saves time and mess, not to mention waste.   If you are not going to use the yolks for another purpose, they just end up in the garbage.

Spinach Egg White Omelette

(click here for printable recipe)
Ingredients:
1 teaspoon olive oil
1 scallion
1 chile, finely chopped
1 cup spinach leaves
1/3 cup egg whites
1 tablespoon cilantro, finely chopped
1 tablespoon grated cheese (I used Pecorino Romano)
salt and pepper, to taste

In a skillet, preferably non stick, heat oil.  Add scallion and chile and saute for 1-2 minutes, until scallions soften.  Add spinach and saute until wilted.
Add egg whites and swirl pan to make sure it evenly covers pan.  Sprinkle cilantro, cheese, salt and pepper on top.

Cook on medium heat for about 2 minutes, until eggs set.  Fold over and cook for another minute.
Serve with whole grain toast and fresh fruit for a healthy breakfast.

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Chef Mireille 
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