Golden Egg White Omelets With Spinach And Cheese Recipes

Steps:

• In a medium bowl, whisk together egg whites and 1 tablespoon water; season with salt and pepper, and set aside.
• In a medium nonstick skillet, heat oil over medium-high. Add spinach, and season with salt and pepper; cook until wilted and tender, 1 minute. Add egg whites; cook until nearly set, using a flexible heatproof spatula to pull sides of omelet toward center as uncooked egg whites run underneath, 1 to 2 minutes.
• Dollop cottage cheese on top of omelet, sprinkle with Parmesan, and season with salt and pepper. Gently slide omelet onto a serving plate, folding it over on itself by tipping skillet slightly.

Steps:

• Make pepper purée:
• Preheat broiler.
• Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle, about 20 minutes. Peel peppers, discarding stems and seeds, and coarsely chop, then purée in a blender with 2 tablespoons water, scraping down sides of blender, until smooth.
• Prepare spinach:
• Cook onion in 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in spinach, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/4 cup water and cook, stirring, until spinach is wilted, about 3 minutes. Transfer to a colander set over a bowl and drain off excess liquid, gently pressing on spinach.
• Make omelets:
• Whisk together pepper purée and flour in a large bowl, then whisk in egg whites and remaining teaspoon salt and 1/4 teaspoon pepper until combined.
• Heat 1/2 teaspoon oil in an 8-inch nonstick skillet over moderate heat until hot but not smoking. Pour 1/2 cup egg mixture into skillet and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes. Spoon one fourth of spinach over half of omelet and sprinkle with 1 tablespoon cheese. Fold remaining half of omelet over filling using a heatproof plastic spatula and transfer to a plate. Keep warm, covered with foil.
• Make 3 more omelets with remaining egg mixture, oil, spinach, and cheese in same manner.

Steps:

• Place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
• Add oil to a pan over medium heat.
• Add onions and peppers and cook until nearly soft, about 5 minutes.
• Add spinach and cheese and stir for another 2 to 3 minutes. Set aside.
• Add oil to a pan over medium heat.
• Add the egg whites to the pan and season with salt and pepper. Cook until set, about 2 minutes.
• Flip the eggs and let set for about 1 minute.
• Fill the egg whites with the pepper, onion, spinach, and cheese mixture. Roll up the egg white omelette.
• Top with avocado dressing, tomato, and cilantro.
• Enjoy!

Steps:

• Spray a skillet with some olive oil, add the spinach and chives and stir on medium heat for 2 minutes.
• Add the cheese, mix well and stir for 2 minutes. Then remove from skillet and set aside.
• Whisk the egg white with milk, pepper, salt and parsley flakes.
• Cook the omelet with a skillet and just when its about done spread the spinach, chives and cheese mix on half of it.
• Put the chapped tomato on top of that half and fold the omelet in half then let it sit for a minute.
• Slide omelet from skillet onto a plate and you may garnish with some fresh parsley then serve it.

Steps:

• Heat a skillet over medium heat and spray with cooking spray.
• Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.