Local Ingredients: Caprese Egg White Omelette

On Saturday morning, I woke up feeling so relaxed.  For the first time in ages, Bret and I didn't have anything scheduled or planned for the day.  I let Bret sleep in and decided to get started on my day by making a healthy egg white omelette for breakfast.  While I usually make egg white omelettes with whatever frozen vegetables I have on hand, I had lots of fresh local ingredients to work with and I decided to make an egg white omelette using tomatoes, basil and mozzarella. 

I started out by chopping up some gorgeous yellow cherry tomatoes I had on hand.

I then washed and dried a handful of fresh basil from Atlas Farm.

I gave the basil a coarse shop and then put it aside.

I cubed a quarter of a ball of Fiore Di Nonno mozzarella cheese and also put that aside.

While I warmed up two skillets on the stove, I threw some leftover slices of bacon in the oven to cook while I prepared my omelettes.  To start on my omelettes, I added my cherry tomatoes to the pan and then poured in my egg whites.

I added some of the chopped basil, fresh cracked peppercorns, salt and oregano to the omelette and slowly let the omelette cook at medium heat. 

When the omelette was nearly ready, I added the cubed mozzarella to the omelette and then folded the omelette in half.  The omelettes slid off my non-stick pans so easily onto to the plate and I topped the omelettes with some fresh chopped basil.

Of course, no breakfast is complete without adding some bacon! 

When I woke Bret up, he told me that there is no better way to wake up than to the smell of bacon.  He was thrilled that I made this healthy and hearty breakfast.  The egg whites had a lot of nice flavor, especially from the sweet cherry tomatoes and the fresh chopped basil.  Since these three ingredients make up a Caprese salad, I decided to call this breakfast my Caprese egg white omelette, which is bound to make repeat appearances in my kitchen this summer!

What is your favorite kind of omelette?

Easy and Healthy Spinach and Egg White Omelette

On Easter morning, I woke up and wanted to make myself a light and healthy breakfast to kick start what would be a long day with Easter and Opening Day activities.  I had just received a huge order of groceries from Peapod on Friday afternoon, so I had plenty of fresh and healthy ingredients to work with and decided to make an egg white omelette.

I heated up my large frying pan on the stove top with a small splash of olive oil over medium heat.  I started out by adding a half a small yellow onion that I had roughly chopped.

I then added the garlic along with a half a handful of frozen spinach.

When the spinach had started to cook and release some of the water, I added enough liquid egg whites to make a thin layer of egg whites for my omelette.  I let the egg whites sit for a bit in the pan to cook through before adding some crushed red pepper flakes, fresh cracked black pepper and a dash of salt.  When the eggs were starting to cook through, I lowered my heat a bit and added some sliced low fat mozzarella.

This where you need to be patient and just let the egg whites cook without disturbing them.  When the eggs looked to have a nice light yellow color and the cheese was melted, I folded the omelette and let it cook for a few more minutes.  Because I was using a non-stick pan, the omelette slid off very easily onto the plate.

This is an omelette that I've made many times although I vary on the vegetables with whatever is in my freezer or fridge.  I find that the onions and garlic add a lot of flavor so that you don't need to add any sauces or, dare I say, ketchup that I often add to eggs.  This was a generous-sized breakfast that really filled me up while remaining healthy - perfect for a weekend breakfast.