"Almost" Egg White Omelette

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!
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!

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
(serves one)
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.

Banana Coconut Muffins


I hope I don't disgust you all with the following picture, but I just couldn't let this go. My 14 year old son was in charge of sweeping the dining room last week. He had supposedly swept the night before. This was the result when I performed a follow-up sweeping the next morning:

Granted, I have never won any awards for my housekeeping abilities, but I think my 17 month old baby could have done a better job than this! Someone please explain to me what has happened to my teenagers. Some scientist will say they are physically/mentally/emotionally unable to perform a task to the best of their ability. My money is on pure laziness.
I had 8 over-ripe bananas in my fruit bowl this morning. I knew I needed to bake something with them but really didn't want a boring banana bread. These muffins are anything but boring! I think they will be my new favorite way of disposing of my black bananas.

They are dense, moist and packed with flavor. I added orange zest to the recipe and I'm really glad I did. It definitely rounds out the banana and coconut for a truly tropical treat for your morning.
Banana Coconut Muffins

(makes 8)
adaapted from Epicurious.com
1 1/4 C flour
1 tsp baking powder
1/4 tsp salt
2 very ripe bananas, mashed (3/4 C)
1 stick melted butter
2/3 C sugar
1 egg
1/2 tsp vanilla
1/2 C coconut
1/2 tsp grated orange zest

1. Preheat your oven to 375 degrees. Combine the flour, baking powder and salt in a small bowl. Set aside.
2. In a large bowl, mix the bananas, butter, sugar, egg vanilla, coconut and orange zest. Whisk until smooth. Pour the dry mixture on top and using a rubber spatula, gently fold into the wet ingredients. DO NOT OVER MIX! You want a few small streaks of flour left.
3. Divide batter evenly into 8 muffin tins lined with papers. I use a large ice cream scoop and it turns out perfectly for 8 muffins. Bake for 25 minutes in the middle of your oven. Remove from the pan immediately after removing from the oven and allow to cool on racks before serving.

Lemon Coconut Cookies

No, I haven't died or anything....just abandoned you all for the past 3 1/2 weeks. I had the choice between you or my family. I chose to abandon you.

You see, my husband's business has really begun to take off, which is a completely wonderful blessing from God. On the downside though, I have suddenly become a single mother of 6 children for way too many weeks out of the month as he travels.
Please forgive me and accept these as my peace offering. I'm quickly learning how to handle this new change in our family dynamic. Hopefully you will get the love and attention you need as well :)
Lemon Coconut Cookies
from Southern Living
(makes about 5 dozen)
1 C butter, room temperature
1 C sugar
1 C light brown sugar
2 eggs
1 Tb grated lemon zest
2 Tb fresh lemon juice
3 1/2 C flour
1 tsp baking soda
1/2 tsp salt
1 C toasted coconut

1. Beat butter and both sugars on high until light and fluffy. Add eggs, one at a time and beat well after each addition. Scrape down the bowl. Add the lemon rind and juice and beat.
2. Add the flour, baking soda, coconut and salt. Beat just until combined.
3. Divide dough into 3 equal portions and roll into a wax paper log about 12 inches long. Chill for 8 hours.
4. Preheat oven to 350 degrees. Cut each log into 1/2 inch slices and place on cookie sheet. Bake for 11 minutes. Cool on wire racks.
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