Saturday, June 26, 2010

All-egg-white omelettes? Oh, yes!

In The Skinny on Losing Weight Without Being Hungry, Dr. Louis Aronne prescribes a protein-rich breakfast to get your day off to a good start. And a good source of protein is eggs - specifically, egg whites. Dr. Aronne recommends making omelettes entirely out of egg whites because this allows you to consume a greater amount of protein without the fat and cholesterol contained in the yolks.

I admit that I was skeptical at first - I couldn't imagine anything more boring and bland than egg white. To me, egg white is what you use to make other interesting things like meringues and pavlovas. But I decided to give it a shot, and off I went to the supermarket for those egg whites that are sold in cardboard cartons.

My first all-egg-white omelette was a pleasant surprise. I added sliced asparagus spears, a little bit of sliced garlic, and salt and pepper. It was tasty and filling, and Dr. Aronne was right - you really can't tell the difference.

Just like with salads, the ideas for omelettes are endless. And a hot, healthy, hearty breakfast is definitely worth setting your alarm clock for.

Mexican Omelette

1 cup egg whites
1 tomato, seeded and diced
1/4 red onion, sliced
1/4 cup grated Monterey Jack cheese
chopped cilantro (optional)
salt and pepper

Heat a tiny bit of oil in a small, nonstick skillet and add the tomato and onion. Season with salt and pepper and cook for a couple of minutes, until they start getting soft and translucent.

Spread them out evenly and pour in the egg whites. Sprinkle the cheese and chopped cilantro over all. Cook until the bottom is golden and set, then flip carefully to cook the other side.

Serve with diced avocado and salsa.

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