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SteelWeaver
New member
Hey everyone! I posted this on Diet, but someone suggested I put it here too ...
Every now and then a thread pops up asking what the hell to do with egg whites to make them edible, or even tasty. Well, I'm here to tell you egg white omelettes can be a treat and a half, and you'll never want to eat anything else once you try these!
Each omelette is made with 6-7 egg whites, but the numbers are entirely up to you. They can be open-faced or folded. If open-faced, I strongly recommend adding some low-fat cheese and grilling the whole thing for a couple of minutes once done, just to brown the cheese slightly. You can even use cottage cheese. It works just as well. Naturally, cheese can be included in a folded omelette, too!
So, here are the variations:
On the basic side:
onion and green pepper
onion and tomato
onion and spinach
spinach and tomato
tomato and green pepper
tomato and yellow pepper
mushroom and onion
spinach and mushroom
With a gourmet edge:
onion and grated carrots
3 colours of peppers
grated carrots, mushrooms and onion
mushroom and fresh asparagus
grated carrots and chopped string beans
chopped string beans and red peppers
grated carrots and mushrooms
grated carrots and pumpkin bits
spinach and broccoli
spinach and fresh asparagus
sweet peas and chopped string beans
Deluxe eggstravaganza!
5 types of Asian mushrooms with a dash of soy sauce
spinach and lotus root
spinach and bamboo shoots
mushrooms and bamboo shoots
mushrooms, bamboo shoots, tofu and a dash of curry powder
mushrooms and lotus root
grated carrot, lotus root and tofu
spinach, onion and lotus root
Chinese spinach and bamboo shoots
red peppers, lotus root and sweet peas
spinach and sun-dried tomatoes
green pepper and sun-dried tomatoes
grated carrots and sun-dried tomatoes
mushrooms, spinach and sun-dried tomatoes
You get the idea! And, yes, I have made and eaten just about all of these, and they were all delicious.
There are two ways to make them. the first is to fry the veggies in the pan til softish, then pour in the beaten eggs (with herbs already added) and mix it up a bit, then cook it like any omelette, lifting the edges and letting the runny part on top run under to give it that lighter than light consistency.
The other way is to cook the veggies first, then take them out of the pan while cooking the omelette (again, with herbs already added), then pour them in on top with some cheese and grill. A lot like a pizza. It's like working your way through tthe menu of the local pizzeria but with all the health benefits and none of the excess calories!
I usually use oregano, basil and paprika, but a dash of marjoram, curry powder, chili powder, rosemary, or whatever is just lovely, too.
Also, you can use silken tofu beaten into the egg mixture, or firm tofu cut into blocks and cooked with the veggies.
For even more flavour, you can add salsa and/or ketchup if you like.
My sister, a dyed-in-the-wool carnivore, came to visit for 2 & a half weeks recently, and wasn't too happy on the first day to hear she'd be having egg whites for dinner almost every night. Well, boy was she surprised and impressed when she was given an almost compelety different gourmet treat every night! I think I almost convinced her the veggie bb lifestyle can be easy (but then she went out and bought some ready-made kebabs about a week and a half into the trip - guess she needed some iron or something ... ) Oh well ...
ENJOY!
Every now and then a thread pops up asking what the hell to do with egg whites to make them edible, or even tasty. Well, I'm here to tell you egg white omelettes can be a treat and a half, and you'll never want to eat anything else once you try these!
Each omelette is made with 6-7 egg whites, but the numbers are entirely up to you. They can be open-faced or folded. If open-faced, I strongly recommend adding some low-fat cheese and grilling the whole thing for a couple of minutes once done, just to brown the cheese slightly. You can even use cottage cheese. It works just as well. Naturally, cheese can be included in a folded omelette, too!
So, here are the variations:
On the basic side:
onion and green pepper
onion and tomato
onion and spinach
spinach and tomato
tomato and green pepper
tomato and yellow pepper
mushroom and onion
spinach and mushroom
With a gourmet edge:
onion and grated carrots
3 colours of peppers
grated carrots, mushrooms and onion
mushroom and fresh asparagus
grated carrots and chopped string beans
chopped string beans and red peppers
grated carrots and mushrooms
grated carrots and pumpkin bits
spinach and broccoli
spinach and fresh asparagus
sweet peas and chopped string beans
Deluxe eggstravaganza!
5 types of Asian mushrooms with a dash of soy sauce
spinach and lotus root
spinach and bamboo shoots
mushrooms and bamboo shoots
mushrooms, bamboo shoots, tofu and a dash of curry powder
mushrooms and lotus root
grated carrot, lotus root and tofu
spinach, onion and lotus root
Chinese spinach and bamboo shoots
red peppers, lotus root and sweet peas
spinach and sun-dried tomatoes
green pepper and sun-dried tomatoes
grated carrots and sun-dried tomatoes
mushrooms, spinach and sun-dried tomatoes
You get the idea! And, yes, I have made and eaten just about all of these, and they were all delicious.
There are two ways to make them. the first is to fry the veggies in the pan til softish, then pour in the beaten eggs (with herbs already added) and mix it up a bit, then cook it like any omelette, lifting the edges and letting the runny part on top run under to give it that lighter than light consistency.
The other way is to cook the veggies first, then take them out of the pan while cooking the omelette (again, with herbs already added), then pour them in on top with some cheese and grill. A lot like a pizza. It's like working your way through tthe menu of the local pizzeria but with all the health benefits and none of the excess calories!
I usually use oregano, basil and paprika, but a dash of marjoram, curry powder, chili powder, rosemary, or whatever is just lovely, too.
Also, you can use silken tofu beaten into the egg mixture, or firm tofu cut into blocks and cooked with the veggies.
For even more flavour, you can add salsa and/or ketchup if you like.
My sister, a dyed-in-the-wool carnivore, came to visit for 2 & a half weeks recently, and wasn't too happy on the first day to hear she'd be having egg whites for dinner almost every night. Well, boy was she surprised and impressed when she was given an almost compelety different gourmet treat every night! I think I almost convinced her the veggie bb lifestyle can be easy (but then she went out and bought some ready-made kebabs about a week and a half into the trip - guess she needed some iron or something ... ) Oh well ...
ENJOY!
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