Thursday, February 12, 2015

Mexican Egg White Omelette

It's probably no secret, considering what's been on this blog, that I love breakfast food.

I would literally eat breakfast food for all three meals if I could.

I'm also a huge fan of anything that I can include either avocado or guacamole in.

So Mexican omelette?  Sure.

True fact - I don't like salsa, but for anyone who does it would probably be delicious on top of this!

I'll also be sharing my little omelette trick because I absolutely am incapable of flipping an omelette without destroying my kitchen.  This trick puffs the omelette up a bit,  making it borderline frittata like, and makes the eggs a little more done on the bottom - which I personally love, but if that's not your thing, flip away!

This is also really protein packed, between the egg whites and the black beans, and a dose of good healthy fats from the guacamole (you totally could use homemade, however I'm a big fan of Wholly Guacamole because the work is done and it's all natural!).

The whole omelette comes out to be about 275 calories (per the recipe builder on MyFitnessPal), which makes it perfect for breakfast!  The chili powder does give a kick, it's not too spicy but if spice isn't your thing, you might want to reduce that to a 1/4 teaspoon!

Mexican Egg White Omelette
(Serves 1)

1 cup chopped zucchini (or vegetable of choice!)
1/4 cup rinsed and drained black beans
1/2 tsp. chili powder
1/4 tsp. cumin
1/2 cup egg whites
2 tbsp. guacamole
2 tbsp. reduced fat shredded Mexican blend cheese
Couple dashes of hot sauce (optional)

Spray a small frying pan with your favorite spray, and cook zucchini and black beans for about 4 minutes on medium heat.  Add in the chili powder and cumin and cook for an additional minute.

Add in the egg whites, along with the hot sauce.  Let the egg whites set up a bit, and then, using a spatula, gently push the edges in, allowing the uncooked egg whites to move to the sides of the pan.  Repeat this process until the eggs are about 3/4 of the way cooked through.

And now for the trick.

Take a lid larger than your frying pan, and place it on top.  This captures the heat / steam and will cook the rest of your eggs!  There is no set time (mine took about a minute, but it's something you have to watch!)

Then, spread the guacamole and sprinkle the cheese on one half of the omelette.

Then, using the spatula, gently fold the empty half over the top, and cook for an additional 30 seconds or so to ensure the guacamole and cheese are heated through.

Then, serve and enjoy!

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