I love omelets, especially the kind that cost $15 at restaurants and come with sour cream, avocado, bacon and all that other delicious stuff… mmm…
One whole egg however nearly maxes out your recommended daily cholesterol intake.
I started making omelets at home because they are delicious and restaurants overcharge for them.
I started making egg white omelets because an omelet with 5 whole eggs will eventually kill you.
Each egg white only has 16 calories while the yolk has 54 along with most of the egg’s cholesterol and protein.
My lunch today was an almost egg white omelet (it had one yolk) filled with spinach, onion, 1 serving of feta and a sliced tomato on the side. You can obviously customize yours anyway you want and have it for breakfast, lunch or dinner.
Total calories for lunch: 230 with 24.3g protein
Quick Tips on making an omelet:
- You should cook your eggs on medium to medium high heat
- Make sure your pan is up to heat before you place your eggs inside of it – if you take too much time cooking the omelet it will dry out
- Allow it to half cook before you add your spinach, feta, mushrooms etc…
- Make sure you are using a nonstick pan and/or nonstick spray because folding your omelet will be a disaster if it sticks (French people will tell you to use a lot of butter to coat the pan which will taste better but also defeat the purpose of making an egg white omelet)
For more omelet tips read this blog entry on bonappétit.com
***Note: If I ever talk about making something you want to try and you don’t understand my directions ask me to clarify. I will do a step-by-step how to either with photos or a video.