Spinach Arugula Egg White Omelet

This egg white omelet has it all.  It’s loaded with veggies, but it doesn’t load you down.

Every once on a while I do enjoy one of those I’m-so-full-I-can’t-breathe breakfasts.  You know what I’m talking about.

Loads of carbs, bacon or sausage and sugar.  Then we top it off with fruit.  I think sometimes that little bit of fruit makes us feel better about our breakfast choice at that moment, doesn’t it?

But let’s face it we can’t eat like that every day.  Those types of breakfast are for special occasions only.  Those once in a while times when there’s a birthday breakfast or something like that.  At least for me they are.

For my everyday life I prefer to start my day off with a light breakfast that’s healthy and will be nice to my hips.  My jeans thank me.

And don’t you just feel better when you eat healthy?  I do.

So to add to my healthy breakfast repertoire I made an egg white omelet.

By the way, I don’t use the prepared-for-you pourable egg whites you can buy.  Nope.  Not here.  I like to know where my egg whites came from.

I just separate the whites from the yolks.  Just like momma used to do.

I’m sorry that my greens look a little tired up there.  I know.  Buuut…they’re perfect for cooking.  I’m good with that.

This is quick and easy enough for a weekday morning but also a great choice for a weeknight.  Breakfast + dinner = brinner.

To make this I just cooked up my veggies until they were wilted.  Then I cooked the eggs, assembled it and down it went.

Now you need an omelet.

Spinach Arugula Egg White Omelet

Recipe by Allspice and NutmegCourse: Uncategorized

Servingsservings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Ingredients

• 4 eggs separated (save the yolks for another use)

• Spinach and arugula (a handful)

• 2 stalks green onion

• 4 grape tomatoes

• 2 teaspoons olive oil divided

• Salt and pepper to taste

Directions

• Add the egg whites to a bowl and whisk with a fork until slightly frothy. Set aside.
• In a nonstick 6 or 7 inch skillet heat the olive oil. Add the vegetables and cook until wilted seasoning with salt as you are cooking.
• Remove from the skillet and set aside.
• Wipe the skillet with a paper towel. Fold it up to wipe so the heat from the pan won’t burn you.
• Return the skillet to the burner and heat the remaining teaspoon olive oil. Pour the egg whites in. Move the pan around until the whites cover the entire bottom of the skillet.
• Season with salt and pepper to taste.
• Cover with a lid and let cook for about 5 minutes until almost completely set.
• Tip the vegetables onto one side of the egg mixture.
• With a spatula fold the other side over onto the vegetables.
• Transfer to a serving plate.
• Enjoy!