Garlic Tomato + Egg White Omelet

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I think that the omelet is one of the greatest concepts of all time.  There are so many different combinations of veggies, meats, cheeses, spices and herb that you can use to create the perfect egg pocket.

As someone who likes to eat eggs every morning for breakfast, occasionally I try to leave out the egg yolks to give my body a little break from the cholesterol.  Lots of professionals have different theories of how many egg yolks someone should consume in a week and I don’t really pay attention to any of them.  Rather, every once in a while when I feel like switching it up, I do!

The omelet that I made for myself this morning was full of a chunky homemade tomato sauce with garlic flavoring. Served with a side of fresh spinach makes it the perfect protein-packed start to your day!

What will you need?

3/4 cup egg whites

2 tbsp water

1 large tomato, cut into chunks

2 large green onions

2 tbsp olive oil

1 tsp garlic powder

Salt, pepper

How do you make it?

In a medium bowl, whisk together 3/4 cup egg whites until they get slightly frothy.  Set to the side.

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Heat a medium skillet and add your diced tomato, garlic powder, olive oil and chopped green onion.  Cook on medium heat for about 5 minutes.  Once the mixture is cooked to the point of your liking, remove from the heat and set aside.

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In a small skillet, heat a splash of olive oil and pour the egg white mixture into the pan.  Cook on medium low very slowly until the egg whites are cooked through about 3/4 of the way. Using a thin spatula, flip the whole thing over and finish cooking it on the other side.

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Slide the cooked egg white out of your skillet and onto a plate.  Add your garlic tomato mixture to the top and fold in half, making sure to let some of the bright red tomatoes poke out so you can adore them.

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Serve with a side of spinach and a glass of fresh orange juice.  Can you think of a better start to the day?!

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Comments

  1. I LOVE adoring my tomatoes! Making this variation this week:)

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