Check out my new breakfast dish inspired by the Energy Club nutritionist’s recommendations. She says to make an omelet using 4 egg whites plus 1 whole egg for color. I jazzed it up a bit by adding some spinach that I wilted in the same pan and some spices. To keep it healthier/lighter, I left out the cheese I’d normally add. If you want to add cheese, I highly recommend goat cheese inside the omelet with fresh Parmesan cheese grated on top.
Healthy Spinach Omelet
Time: 10 min
Special equipment: Nonstick small to medium skillet
1 large egg
Egg whites equivalent to that from 4 large eggs
2 large handfuls spinach
Fresh ground black pepper
1 tsp. olive oil
Spices (e.g., garlic & shallots, Penzey’s Bouquet Garni, Penzey’s Sunny Paris, Basil & Oregano, etc.)
1. Preheat the nonstick skillet over medium heat. Add the 1 tsp. olive oil when hot.
2. Add the spinach and a dash of salt to the pan. Stir the spinach until all is wilted. Remove to a paper towel and gently remove excess moisture.
3. Add egg white and whole egg to pan. Break apart the yolk with a spatula and stir to combine with egg whites. Add salt and pepper to taste.
4. Stir egg mixture as it cooks until several sections start to stiffen but top is still very runny. Let the eggs sit for about 30 seconds or so to set. Then gently lift up sides and tilt the pan so that the runny egg mixture can run under the omelet. Repeat until the top of the omelet is moist and glistening but not runny.
5. Return the spinach to the pan on top of the omelet. Sprinkle desired spices as well.
6. Using a spatula, lift up one half of the omelet and fold onto the other half. Let cook about 30 seconds more or until done to allow eggs to set.
7. Serve and enjoy!
Variation #1: In step #5, add 1 oz. goat cheese, crumbled. In step #7, top with freshly grated Parmesan cheese