Thursday, August 16, 2012

Egg White Omelette with Basil, Cherry Tomatoes and Strawberry Basil Balsamic Salad


Ever since I began reducing my carbs, eggs have become one of my morning staples. It can get very boring eating eggs for breakfast day in and day out, so anyone eating low carb is usually looking for new and inspiring ways to prepare eggs.

One very popular variation is to combine egg whites with slices of ripe cherry tomatoes and fresh spinach. I wanted to make something similar, but I wasn't terribly fond of the spinach idea. I decided basil would be more suited to my taste buds.  I also added crumbled soft goat cheese, which added a nice creamy texture to each bite. The finished omelette was just beautiful and tasted light and filling.


Egg White Omelette with Basil, Cherry Tomatoes, and Goat Cheese
serves 1

Liquid Egg Whites (I used the natural Egg Beaters egg whites, which have no colors or flavors added), as much as you need to fill your saucepan
freshly ground sea salt and black pepper, to taste
fresh basil leaves, about 5
1/4 cup cherry tomatoes, sliced into rounds, approximately
1/4 cup soft goat cheese, crumbled
1-2 tsp salted butter

Heat a small nonstick skillet over medium low heat. Add a small amount of butter and allow it to melt and begin to bubble. Pour in enough egg whites to cover the surface of your skillet, plus a little extra. Grind a bit of salt and pepper over the surface of the eggs and then immediately drop a lid on top. If possible, use a glass lid, so you can see the egg cooking.

Allow the eggs whites to cook, undisturbed, until they transform from their unattractive clear, watery state into a creamy white opaque disc. This only takes a minute or so; be prepared to adjust the heat if needed to keep it from overcooking.

Before the surface is fully cooked, briefly remove the lid and drop in the tomatoes, basil leaves, and goat cheese. You may leave the basil leaves whole or chop them if you prefer. Season again with salt and pepper and allow the egg to finish cooking a few more seconds, allowing the topping to heat only slightly. Carefully slide the omelette onto your plate and serve immediately.

*Note:  If you are not using Egg Beaters, then use roughly 3 egg whites, beaten together well. 

On the side, I served a simple salad of diced strawberries with torn basil leaves, drizzled with some Archer Farms Strawberry Basil balsamic vinegar (which I found at Target and highly recommend).

2 comments:

  1. What a fabulous looking omelet Heather! I may make something like this for our tea tonight. We've got to go out about an hour before teatime, so when we get home we will be famished and wanting something quick.
    xxoo

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  2. Thank you, Marie. It is a very light meal. I hope you enjoy it :)

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