FLUFFY EGG WHITE OMELETTE
I used to think that an egg-white omelet couldn't be as good as a "real" one. I was wrong. This omelet is golden and so delicious!
Provided by Vered DeLeeuw
Categories Breakfast
Time 20m
Number Of Ingredients 8
Steps:
- Heat a nonstick 8-inch skillet over medium heat, 2-3 minutes.
- Meanwhile, in a medium bowl, vigorously whisk the egg whites with salt, pepper, and garlic powder, until frothy. Whisk in the parmesan.
- Using a spatula, fold the green onions and tomatoes into the egg whites. You can also scatter the vegetables on top of the eggs after you pour them into the skillet, as shown in the video. But I prefer the method of stirring them into the eggs before you pour them into the skillet.
- Lightly spray the skillet with olive oil spray, then pour the egg whites in and start cooking them, tilting the skillet to spread them evenly.
- As soon as the edges start to set, reduce the heat to medium-low. Gently and repeatedly lift the edges of the omelet, and tilt the skillet to allow the still-runny egg whites to slide to the bottom of the pan, where they will cook faster. The video below shows you how to do that.
- When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. I sometimes use two large spatulas for this task. Another method, shown in the video below, is to place a large heatproof plate on top of the skillet (careful - it will be hot), invert the omelet into the plate, then slide it back into the pan, cooked side up.
- After flipping the omelet, keep cooking it for just a few more seconds, then turn the heat off.
- Fold the omelet, slide it onto a plate, and serve.
Nutrition Facts : ServingSize 1 omelet, Calories 149 kcal, Carbohydrate 4 g, Protein 19 g, Fat 6 g, Sodium 461 mg, Fiber 1 g
MANICOTTI
Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!
Provided by Anny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti in boiling water until done. Drain, and rinse with cold water.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
- Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
- Bake 45 minutes, or until bubbly.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g
EGG WHITE OMELET WITH PARMESAN AND TARRAGON
I realize that most people who avoid egg yolks, eating only the whites, are looking to conserve calories and eat healthfully. I make egg white omelets for a different reason: egg whites are a blank canvas and leave room for the flavors and textures of herbs and cheese to truly shine. Be sure to use the freshest eggs you can find, because fresh egg whites are denser and cook up heartier than thin older whites. In this omelet, the egg white takes the tarragon and Parmesan and runs with them. By the way, this omelet can easily be made without the cheese and with the addition of roasted mushrooms or cherry tomatoes. I like the "lean" egg white mingling with the rich cheese.
Provided by Alex Guarnaschelli
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Prepare the egg whites: In a bowl, whisk the egg whites with the salt and a pinch of pepper. Whisk only enough to integrate the eggs. You don't want to whip too much air into them or make them frothy.
- Cook the omelet: Place a 6-inch nonstick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), reduce the heat and pour in the egg whites. Use a fork to stir the eggs slightly, as if you were scrambling them. Then allow the eggs to cook undisturbed for 1 to 2 minutes. Sprinkle the tarragon and cheese over the eggs, and then squeeze a little juice from the lemon wedge over the top.
- Finish: Lift the handle of the pan up, tilting the pan away from you and toward the heat. Fold the edge of the omelet closest to you toward the center. Fold the other edge toward the center and tilt the pan over the center of a plate so it lands seam-side down. Butter the omelet, if desired. Serve immediately.
MOST DELICIOUS EGG WHITE OMELETTE EVER
This is easy and very satisfying. You can add whatever veggies you like by either stirring them into the egg whites right before pouring into the skillet or you can put them on 1/2 of the eggs right before serving and fold the other half of the eggs over the veggies. Oh yeah, did I mention that this is really healthy and your family will never even suspect!
Provided by Chef Emstar
Categories Breakfast
Time 9m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Whip the egg whites in a blender or with an immersion blender until they are fluffy.
- Add in the feta, pepper and oregano and whip again.
- Heat a non-stick skillet over medium heat and spray lightly with pure olive oil cooking spray.
- Pour in the egg mixture and cook for 2 minutes. Cover and cook for 2 more minutes.
- Uncover and flip the eggs over. Cook for 1 more minute. If you want to add veggies, you can put them on 1/2 of the egg mixture and fold the other half over them. Then slide the eggs onto a plate.
- My favorite veggie combo is spinach, green onion and roasted red pepper.
- Enjoy!
EGG WHITE OMELET
This egg white omelet is an easy and healthy way to kick-start your day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Heat butter or oil in a small nonstick skillet over low heat. Meanwhile, whisk together egg whites and salt, incorporating a lot of air, which will ensure that the omelet is light and fluffy. Be sure not to do this in advance or the egg whites will deflate.
- Place your hand directly above the skillet. When your palm feels warm, the skillet is ready to start cooking. Working quickly, pour whisked eggs into the heated skillet. While shaking skillet back and forth over heat, stir with a heatproof rubber spatula for less than 1 minute. You want to keep eggs moving, incorporating any runny parts and some curds begin to form.
- Continue cooking, making sure eggs cover the entire surface of the skillet and using a spatula to push together any holes that may have formed. Top with one or more desired fillings.
- Run the spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over left in one fluid motion. Folded omelet should look like a half-moon.
- Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds. Check to make sure the handle of the skillet is still facing directly out toward you.
- Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate.
EASY EGG WHITE OMELET
This is my go-to breakfast every morning. Fast, easy, foolproof, customizable, and packed with protein, all for fewer calories than your average fast-food breakfast sandwich.
Provided by DONNA
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
- Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 24.9 g, Sodium 370.9 mg, Sugar 0.4 g
EGG WHITE OMELET ITALIANO
Forget about the traditional American cheese omelet. Try out this Italian twist using Parmesan cheese and sauteed veggies. You could enjoy this for any meal of the day and it whips up fast. Not to mention it is high in flavor and low in fat. The perfect recipe to get you in shape for bathing suit season.
Provided by Susannah Locketti
Categories main-dish
Time 20m
Yield 1 generous serving
Number Of Ingredients 10
Steps:
- Put the zucchini onto a double layer of paper towels. Cover with another double layer of paper towels and press out the excess moisture. Coat a small nonstick skillet with cooking spray and place over medium-high heat. Add the drained zucchini, onion, and mushrooms to the pan, season with salt and pepper, and cook until browned and soft, about 5 to 7 minutes. Add the tomatoes and Parmesan and place the mixture into a small bowl. Wipe the nonstick pan clean, coat again with cooking spray, and place over medium-high heat. When the pan is good and hot, add the 3 egg whites and turn the skillet to evenly coat the bottom. When just about set, add the vegetable mixture to one side of the omelet. Gently fold the other side over the vegetables to form a half moon. Carefully slide the omelet onto a heated plate. Serve immediately with a sprinkling of fresh black pepper and the parsley, if using.
EGG WHITE OMELET MANICOTTI STYLE FOR 1
I just love Kittencals manicotti recipe and decided to make an omelette with a similar flavor and less calories. It is a bit time consuming but I thought it was very flavorful and filling. I made the recipe for 1 but you can adjust to your own liking.
Provided by cam063
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- saute in olive oil: onion, red pepper and garlic about 5 minutes.
- Mix together: cottage cheese, mozzarella, parmesan cheese, italian seasoning, salt and pepper and spinach.
- I add to onion mixture to warm.
- Cook egg whites and add cheese filling when eggs are set. Top with chopped tomato.
Nutrition Facts : Calories 246.6, Fat 11.3, SaturatedFat 4.1, Cholesterol 23, Sodium 587.7, Carbohydrate 9.7, Fiber 1.5, Sugar 6.5, Protein 26
HERBED EGG WHITE OMELET WITH TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 14m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Position a rack on the shelf closest to the broiler, and preheat the broiler to high heat.
- Toss the tomatoes with the vinegar, and 1 teaspoon of the olive oil. Season with salt and pepper; set aside.
- Warm a medium nonstick skillet over medium-low heat. Whisk the egg whites in a large bowl until foamy and doubled in volume; season with salt and pepper and whisk in the parsley. Add the remaining 2 teaspoons olive oil to the skillet. Pour the whites into the skillet and swirl to cover entire skillet. Cook, without stirring, until the whites are almost set and light brown on the bottom, about 3 minutes.
- Transfer the skillet under the broiler and cook until the omelet sets and begins to brown, about 30 seconds. Spoon half of the tomato salad onto half of the omelet and fold the omelet over the filling. Transfer omelet to a serving platter and scatter the remaining tomato salad on top. Serve with the baby greens on the side.
EGG CREPE MANICOTTI
Delicious Manicotti dish with non-traditional noodles. Great for low-carbers, but non-dieters love it too! I like food with lots of garlic, so feel free to reduce it down.
Provided by AdiaFaith
Categories Manicotti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Break the eggs into a medium sized bowl and whisk together. Add 3 TB of the ricotta to this mixture, whisking until smooth.
- Coat a frying pan with nonstick spray and ladle a small amount of the egg mixture into the pan. Swirl the mixture around until it coats the entire pan in a thin layer.
- Wait until edges begin to dry, flip! Another 30 seconds on that side and remove the crepe to a plate. Repeat until egg mixture is gone.
- Next, heat the olive oil in the pan, then caramelize the onions and garlic together. Add this, along with the herbs to the remaining ricotta cheese.
- Spoon the cheese into the center of a crepe, then roll the crepe around it. Place the crepe in a glass baking dish. Repeat with remaining crepes and cheese.
- Pour sauce over crepes, top with desired amount of mozzarella cheese.
- Bake for 20-25 minutes. Cheese should be melted and manicotti should be hot throughout.
Nutrition Facts : Calories 391.7, Fat 22.6, SaturatedFat 9, Cholesterol 354.5, Sodium 707.9, Carbohydrate 21.1, Fiber 0.8, Sugar 10.2, Protein 25.5
EASY EGG WHITE OMELETTE
Make and share this Easy Egg White Omelette recipe from Food.com.
Provided by georgina
Categories Breakfast
Time 9m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Separate egg yolks from white and whisk egg whites in a jug, sprinkle in salt, pepper and parsley.
- Spray your frying pan with low fat cooking spray and pour in egg mix.
- Cook for 2/3 minutes until mixture is completely cooked on base.
- Pour in chopped onions and tomato on one half of the omelette and cook for a further minute.
- Fold omelette in half so that the tomatoes and onions are covered and omelette is in a semi circle shape.
- Flip over and cook until both sides of the semi circle until both sides are browned.
- Put on a plate and enjoy!
Nutrition Facts : Calories 76.3, Fat 0.4, SaturatedFat 0.1, Sodium 169.5, Carbohydrate 6.3, Fiber 1.4, Sugar 4, Protein 11.8
CHINESE EGG-WHITE OMELET WITH TOMATOES
This light omelet is cooked in a wok.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Heat a wok, without its stand, over high heat for 1 minute. Add 1/2 teaspoon oil, swirling to coat sides of wok. When hot, 1 minute, add tomatoes. Quickly stir until they soften, 1 to 2 minutes. Set aside tomatoes and juices. Rinse wok with hot water; dry.
- In a medium bowl, whisk egg whites with 1 teaspoon salt until foamy, about 1 minute.
- Return wok to high heat for 1 minute and add 2 tablespoons oil. When the oil is hot, about 1 minute, scoop up some of it using a large spoon; hold this oil over wok while you pour the whites into wok; immediately pour hot oil onto whites. Cook 1 1/2 minutes. Do not stir; egg whites will puff up. Add tomatoes with their juices in a circular pattern. Continue to cook until eggs are cooked through, 1 to 3 minutes. Sprinkle with remaining salt. Slide out of wok onto a serving plate, cut into wedges, and serve.
HEALTHY EGG WHITE OMELET
Light and flavorful, this is a healthy way to start your day! It's a smart recipe because it uses up your egg whites and leftover veggies... VIDEO https://www.youtube.com/watch?v=DPY4y12my9A
Provided by CLUBFOODY
Categories Breakfast
Time 20m
Yield 1 omelet
Number Of Ingredients 9
Steps:
- In a mixing bowl, add egg whites, ground sea salt and freshly ground black pepper; whisk until frothy and set aside.
- In a small skillet over medium heat, add butter and when hot, add onions and mushrooms; season with ground sea salt. Sauté the ingredients until nicely cooked, about 1 ½ minutes. Add tomatoes and season with hot sauce; sauté for 1 minute. Remove from the heat and transfer to a bowl.
- Wipe the skillet and return to the heat; set the temperature to medium-low. Spray generously with cooking spray. Pour in egg white mixture, swirl to cover bottom evenly and cook until set, about 3 to 4 minutes or until the edges set and release from the pan, lifting with a spatula. Spoon onion mixture on half of the omelet, sprinkle cheese on top and then fold it over. Cook until cheese has melted, about 1 minute. Slide omelet onto a serving plate. Makes 1 large omelet.
Nutrition Facts : Calories 329.7, Fat 21.6, SaturatedFat 13.4, Cholesterol 60.2, Sodium 1047.1, Carbohydrate 10.7, Fiber 2.6, Sugar 5.2, Protein 24.8
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