During the holidays, I decided to make Lemon Curd
again. It is a great homemade holiday
gift. But, I was left with the usual dilemma
– what to do with all the leftover egg whites.
I have a previous blog where the answer was angel food cake in case you
want to try that out. This time, I
started thinking about all the fancy breakfast and brunch places I’ve been to
lately that feature an egg white omelet.
It turns out that two egg whites only have 34 calories. If you can then use a small amount of a sharp
cheese and focus on the veggies in your fridge, you can have a really healthy
but filling meal. I had four unused egg whites
which I whipped up with a fork (adding salt, pepper and a bit of parsley) before
pouring into my frying pan. I usually
let the eggs cook a bit, scraping the bottom to keep the uncooked portion
seeping through to the bottom of the pan.
When all the liquid is gone, I add the veggies and cheese and double
over the omelet. In this case, I added
sauted tomatoes, onions and parsley. It
was delicious and I did not miss the calories at all.
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