Fat Briggy reporting here. Fat and roly-poly and deaf in one ear because of wax build up. I am, as some would say, a bit of a gong show. I’m struggling to get back on the road to healthy eating after the insane-wedding-planning pizza and burger nights. I’m gonna fix my ear then whip up an egg white omelette!
Big day guys. Big day!
So, ewe, you may be thinking to yourself? No. Stop thinking that! This is actually really really good! And since Big Bear is away today, I can enjoy this without a certain someone sighing quietly to himself ‘ewe, where’s the sausage?’, which is really unfortunate because it’s anything but ‘ewe’. And of course, you can add sausage to it’s side any time. Go for it you rebel you!
The salsa is simply grilled sweet peppers, a sweet onion and a clove of garlic. Grill it up on the bbq or a grill pan if you so desire.
‘Hey’, you may ask, ‘What’s the secret to a decent egg white omelette?’
Answer: Whip It And Whip It Good.
(Devo for those of you who are not children of the 80’s)
Use some wrist action! Get those bubbles in there! Make it fluffy! Work it you Nancies, work it!
Some people don’t like making omelette’s ’cause they are tough to negotiate in the pan. Well fret no more my lovelies. There’s this magical thing called a non-stick skillet.
Duh, yeah we know that! So what else can you do to make omelette making life easier?
This. Pour your eggs into a well greased (along the edges and everywhere) skillet. Then turn the heat on and keep it at no more than a medium flame. Once the egg begins to set, using your spatula, push the egg mixture into the middle a couple of times so that there is a good base there. Twist the skillet around to move the rest of the egg mixture around then let it set. Using your spatula, gently lift up the sides of the omelette from the pan – all the way around. Once you feel it coming off the bottom, and the colour is a beautiful golden white, turn off the flame and remove it from the heat. At this point, add your toppings. In our case, herbs, and roll into thirds. The middle may still be a bit soft, but by rolling it up, it will continue to cook.
The inside of this omelette is a gorgeous fluffy egg white that almost looks like meringue!
Top with your prepped salsa, and perhaps some Tabasco if you are so inclined, and lots of extra herbs! Honestly. Delish, healthy and filling!♥
- 5 egg whites
- 2 tablespoons olive oil, divided
- 3 tablespoons chopped fresh Italian flat leaf parsley
- 3 tablespoons chopped fresh chives
- 1 teaspoon chopped fresh tarragon
- 1 sweet pepper
- ½ sweet onion, rough chop
- 1 clove garlic
- 1 tablespoon balsamic vinegar
- Tabasco Sauce to taste
- Kosher salt and fresh ground pepper to taste
- Extra chopped herbs for topping
- Prepare your grill at medium high heat. In a medium bowl, toss the peppers, onions, garlic clove and 1 tablespoon of olive oil. Season with salt and pepper, place on a grill pan and grill until peppers and onions develop a slight yummy char look to them - about 6 to 8 minutes.
- When they are done, let cool then transfer to a large cutting board and roughly or finely chop the grilled veggies. Return to the bow, add the tablespoon of balsamic vinegar, a few drops of Tabasco Sauce and season with salt and pepper. Stir, cover and set aside.
- Meanwhile, in another medium bowl, whip your egg whites until they reach a fluffy, bubbly consistency.
- Prepare your 10 inch non stick skillet. Pour in 1 tablespoon of olive oil and using a paper towel, wipe the oil across the full surface of the pan. Pour the egg whites into the pan and turn on the heat to medium.
- It will take about 1 minute or so for the egg to start to settle, and when it does, gently push the mixture into the middle of the pan using a spatula. Then pick up the pan and twist, making the egg cover the area that you just pushed into the middle. (This will help stabilize the omelette).
- Let it settle once more over the medium heat, and as it cooks, gently lift the sides of the omelette away from the edge of the pan with your spatula. This whole process should only take about 4 minutes.
- When the bottom is golden white, immediately remove the pan from the heat and top with the chopped herbs.
- Roll the omelette into thirds, and leave in the skillet for another 30 seconds.
- Transfer to your plate and top with grilled salsa and lots of extra herbs. Enjoy!