The last problem I had to conquer was the watery pool of my finished product. The cooked eggs would look perfect in the pan, but after they sat on my plate for a couple minutes, there would be a large pool of liquid. Gross!
Over the years, I have made many failed attempts at eating egg whites for breakfast. At first, I tried to go cold turkey from the yolks. Not a great idea. It is like going from drinking whole milk to skim. Nasty!
I decided to work my way down instead. I began the change by using 2 whole eggs and 1 white. I could barely tell a difference. A few weeks later, I switched to 1 whole egg and 2 whites. Again, still delicious but the portion was quite small. Eventually I landed at 1 whole egg and 3 whites. Perfect!
I decided to add a bit of flour to the eggs and now I have perfection. Maybe one day I will be brave enough to get rid of that last egg yolk…… maybe.
“Almost” Egg White Omelette
3 egg whites
1 whole egg
1 tsp flour
3 baby portabella mushrooms, chopped
2 green onions, chopped
1/2 roma tomato, chopped
1/4 of a green pepper, chopped
low fat cheese, shredded
salt and pepper
1. In a small bowl, beat your egg whites, egg and flour together well until slightly frothy. Salt and pepper then set aside.
2. Spray a small non-stick skillet with cooking spray, saute the mushrooms, green pepper and the whites of the green onion over medium high heat for 3-4 minutes. Add the eggs and the greens of the onions. Scramble until eggs are completely cooked. Instead of scrambling, you could always let the eggs cook gently without stirring for a classic omelette. Either way, don’t undercook or they will be extremely watery!
3. Slide onto a plate, sprinkle on the cheese and top with the tomato.