How to Make a Tasty Egg White Omelet

Add vegetables to your egg-white omelet.

You probably hear it all the time: If you want a healthy diet, add an egg-white omelet to your menu. But if the thought of a tasteless, yolkless omelet makes you cringe, you just need a new way of thinking. Dress up an egg-white omelet with fresh vegetables, cheese and maybe some Canadian bacon. Top it with salsa and you'll never miss the egg yolks.

Difficulty:

Easy

Instructions

Things You'll Need

• 3 eggs, or 3/4 cup liquid egg whites
• Reduced fat cheese
• Vegetables, such as mushrooms and asparagus
• Canadian bacon, optional
• Milk, optional
• Pepper
• Salsa
• Deep bowl
• Fork and spatula
• Omelet pan or other small pan

1. Place the omelet pan over low heat to warm while you wash and cut the vegetables and dice the Canadian bacon or ham.

2. Spray the pan liberally with a nonfat cooking spray, drop in the vegetables and turn the heat up to medium-low. If you are using whole eggs, separate the yolks and whites. Crack the eggs open and keep the yolk in one piece of the shell while letting the whites pour into the bowl.

3. Add a splash of milk and a bit of black pepper, and then whisk the whites with your fork to blend slightly.

4. Don't let the vegetables overcook. When they are nearly done but still slightly crunchy, dump them on a plate. Reapply the cooking spray and then pour in the egg whites. When the edges turn slightly brown, gently add the vegetables and meat ingredients.

5. Add the cheese after the egg whites start to visibly turn from liquid to solid on the top. Once the cheese starts to melt, fold over one side of the egg whites with your spatula to make an omelet. Press down on the top so the cheese melts the sides together. Flip the omelet and press down on the other side.

6. Serve your omelet with a side of salsa or hot sauce, whole grain toast or English muffin and some fresh fruit.

References

• Cook's Thesaurus: Eggs