Okay, I may be a little bit obsessed with these. You just have no idea the airy, fluffiness of these Egg White Omelettes. These are a healthy option, especially if you are watching your cholesterol but not forgetting that yolks do hold all the nutrition. I personally do not count calories at all, I really could not be bothered, for me it is all about taste, and these are awesome. I remember watching some programme on tv and this woman ordered an Egg White Omelette, at first I was like…’what?’ how can that be, how on earth can that be done?’…so from then, I was immediately intrigued. It was something that I just had to master. For some reason I didn’t even bother to google or find out how to make one, so just went into the kitchen and thought I would do it like I do normal omelettes, but only using one egg white, just in case it flopped…and it did. But it was fine. I didn’t whisk enough, clearly. It tasted good though, it just didn’t look like a real omelette :-). So the next day I decided to try it again but this time decided to beat the egg whites with my electric hand beater until stiff peaks formed (as if I were making meringues), I even got a little braver and used two egg whites! I know right !!…and…brilliant, it worked…and (drum roll) here is where the Egg White Omelette became ‘The’ Egg White Omelette, I added a little fresh chopped red chilli, fresh coriander, spring onions and seasoned it with freshly ground salt and pepper (of course). And, that was that, totally simple and totally delicious.
Of course, this can be adapted like any other omelette by filling it with a tasty filling. Only thing is, it is probably not such a good idea to load it with a bunch of cheeses and fattening things, as that would totally defeat the object of the healthy, non fat omelette…(just saying 🙂 )
Well, for me The Egg White Omelette, rocks !!! It is the perfect light breakfast or light lunch.
The Egg White Omelette
2 egg whites
1 dessertspoonful of water
1/2 teaspoon of fresh, chopped, red chilli (or green)
1 teaspoon fresh, chopped coriander
2-3 spring onions, chopped
freshly ground salt and pepper to taste
1-2 dessert spoons of ghee
With an electric hand beater, beat up the egg whites until stiff and peaks are formed.
Add water, chopped chillies, chopped coriander, spring onions and freshly ground salt and pepper to taste.
Beat again to combine.
Heat a large pan over a medium heat.
Add the egg white mixture.
Cook on the one side, and flip over and cook on the other side.
When golden brown, remove from pan.
Serve flipped over in half immediately.
NB* My mother used to tell me, that you know when the egg whites are stiff enough, when you tip the bowl with the beaten egg whites over your head, and they do not fall on your head 🙂 🙂 🙂