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Home » Breakfast

Published: Apr 20, 2011 · Updated: Aug 2, 2021 by Carole Jones · 1 Comment

“Almost” Egg White Omelette

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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!
"Almost" Egg White Omelette
 

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.
 
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“Almost” Egg White Omelette

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Ingredients



  • 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

Instructions

  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.
  • Author: Carole Jones

Nutrition

  • Serving Size: 1
  • Calories: 267
  • Sugar: 33g
  • Sodium: 626mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 8g
  • Protein: 34g
  • Cholesterol: 196mg

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Categories: Breakfast Tags: Eggs, Gluten Free, Low-Carb

Filed Under: Breakfast
1 Comment
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Comments

  1. Cara Jones says

    April 20, 2011 at 8:54 pm

    I hate the liquid at the end of egg whites – yuck! I never thought to try flour! I will definitely need to try that!!!

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