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Herbed Egg White Omelette

egg white omelet

Okay guys, just a disclaimer.  I’m not usually a fan of low fat “diet” foods – as in, I believe in eating healthy, but to deliberately make a dish just because it’s low-fat?  Ugh.  But say for example, you made a key lime pie yesterday, and found yourself with four egg whites standing around today, and you’re hungry, and what?  Say what?  Oh an egg white omelet, you say?  Well, don’t mind if I do.

Surprisingly, this didn’t end up tasting anaemic and low-fat at all.  With a few really flavorful ingredients, like herbs and well, just a teensy bit of cheese, this simple dish was quite a treat.

By the way, have you noticed how the word “omelette” sounds so much more romantic than “omelet”?  I prefer the frenchified spelling as it makes me feel like I might have this in an adorable bistro in Paris sometime.  I lived in France for a couple years as a child, but I was too young to appreciate the culinary wonders I was exposed to on a daily basis.  I did learn to love a) French flan, b) pain au chocolat, and c) a brioche slathered with butter and jam.  Or Nutella.  Other than that, my cravings veered more towards the frites and children’s meals options.  Sigh…oh the wasted years.

Anyways, if you want to try this omelette, or omelet, or whatever, I promise you that it will pack a lot of flavor without a lot of guilt.  Everyone wins!

Herbed Egg White Omelette
Serves 1

3 to 4 egg whites
2 tbsp chopped fresh herbs (basil, parsley, rosemary, thyme…though if you’re using rosemary or thyme you might want to rein it in a bit to not overpower everything)
1 generous tbsp grated Parmesan
1 generous tbsp crumbled Feta cheese
salt and freshly ground black pepper
olive oil

Beat egg whites lightly.  Stir in the herbs and season lightly with salt.

Heat a bit of olive oil in a stick-resistant skillet over medium heat.  When pan is hot, reduce heat to low.   Pour in the eggs.  I like to stir it a little at this point, letting the uncooked egg run under the cooked bits, just to get it more evenly cooked.  When eggs are about 60 percent done, stop stirring so they can set in an omelette shape.  When omelette is almost set on top, sprinkle on the cheeses and a generous sprinkle of freshly ground black pepper.  Carefully fold omelette in half.  Let cook until cheese starts to melt, maybe just a few seconds more, then flip to the other side for another few seconds.

Grab a plate and carefully transfer the hot omelette.  Serve with salsa and whatever else you prefer!

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