A simple, no frills breakfast

I am all about QUICK, healthy, and easy meals.

So I thought I’d share my healthy option for the morning (the other non-healthy option is cereal. not so unhealthy, but lots of calories): an egg white omelet with lots of flavor!

It takes about 10 minutes to make.  I use egg white cartons.  To be honest the main reason is because they are EASY.  You just pour.  You don’t have to discard the yolk, or worry about salmonella all over your hands and counters (I have issues with bacteria…nuff said?), and you don’t have to worry about it expiring too fast.  These cartons are ultra pasteurized, so you can buy in bulk and they will last for a while!  BUT – once you open one, you usually are supposed to consume within 7 days.  At least that’s what the carton says.

Anyways, I keep mine pretty simple: egg whites & taco seasoning, paired with chalula garlic sauce.

That does not mean I don’t like cheese, scallions, mushrooms, garlic, ginger and many other things in my omelets.  I’m just too lazy to do all of that on a regular basis.  If i have anything pre-cut, then I definitely throw them in.  But it is rare.

It has taken MANY, MANY, MANY messy attempts, but I have finally come to see eye to eye with my omelet pan.  This is our dance:

1)I turn the stove on medium low.

2) Once slightly warm, I spray the pan lightly with cooking spray.

3) Once a little warmer, I pour the eggs – straight from the carton (remember…ease is the #1 goal. why make another bowl dirty?).  If I am adding anything extra like garlic, ginger, cilantro, scallion etc, I do this now.  I used to saute them first, but I never really felt like it changed the taste, but it DID mess up my pan and make everything stick.  That means more time cleaning.  No good.

4) I sprinkle taco seasoning directly into the eggs.  I usually wait until the eggs are warm – the spices clump less then.  But if you forget, no worries.  Once the eggs warm up, the spices will dissolve.  I just swirl them a bit at that point (without scraping the bottom of the pan).

5) I let it sit for a while until I see bubbles, and I can tell that the underside has cooked a bit.  Then using a rubber spatula (make sure it is rated for high temperatures), I lift the edges of the omelet and let the runny eggs go underneath to get cooked.  I do this all the way around, and end up with this:

6) Once almost all the runny eggs have been sent underneath (I repeat step #5 a few times), I can safely flip the omelet without splashing eggs all over the place.   If you want to add cheese, I would do that now, right now top)

7) I like my eggs a little (or a lot) on the well done side so I let it cook on the other side for a bit, and then that’s it!

Yummy and healthy!  And only one cooking dish to clean up!

Ok, looking at this picture, LOOKS are clearly not a priority for my meals…but it does taste good!

Enjoy!