From Daryl aka Avery:
A few weeks ago I went shopping with a girlfriend who loves to cook—she's very inventive, a world traveler—and we wound up at Penzey's Spices. Now I normally buy Penzey's online, but at the shop I not only found all the Penzey's I normally purchased, but also a bunch of new ones to try. The names are so adorable! Like Tuscan Sunset and Sunny Paris.
The new ones were in little jars so I could take a risk because they were more economical. Spices have become really costly, have you noticed? My one peeve is that because they're so little, they keep falling off my shelf. I have a pull-out shelf with little bars on the sides. Tall spices do just fine, but the little ones... Harrumph! Got to fix this. Maybe rethink where I put my spices, except I'm so used to the pull-out shelves.
Anyway, feeling inventive after my purchase, I decided to make an omelet the other day. I had eggs in the refrigerator plus Canadian bacon left over after making the tasty Eggs Benedict (for a recipe in my new French Bistro Mystery, A DEADLY ÉCLAIR - I shared a picture of that recipe a few weeks ago) ... and I thought what better time to try out new spices than with an egg white omelet.
Supposedly egg whites are better for you. Or are they? I didn't really check until after making this omelet...
From a website called TruthAboutAbs, I found this on yolks...just for your (and my) edification: The yolks contain so many B-vitamins, trace minerals, vitamin A, folate, choline, lutein, and other powerful nutrients....(read more on the link above)
So if this site is to be believed, then yolks are good to eat. You decide. I like the flavor of a full egg. I often crack 2 eggs plus 1 egg white so I get more protein and it doesn't take away from the "yolk" flavor.
But, for those of you determined to stick with only egg whites, here you go. The spices made a world of difference to me, as did all the goodies I added. This was YUM! A perfect pairing, and it kept me full through the entire day until dinner. Yay!
Egg White Omelet with Canadian Bacon
3 egg whites
1 teaspoon Penzey’s Sunny Paris (or herb of your choice)
½ teaspoon salt, if desired
½ teaspoon ground pepper, if desired
2 slices Canadian bacon
2 chives, chopped
¼ cup Mozzarella cheese, cubed
½ cup cooked spinach*
1 teaspoon butter
In a small mixing bowl, whisk egg whites, herbs, salt, and pepper.
On a chopping board, dice Canadian bacon, chives, and Mozzarella cheese.
In a skillet, over medium-high heat melt the butter. When sizzling hot, pour in the eggs. Let them set for about 30 seconds, then tilt the skillet and let the eggs run around the pan. Lift the omelet with a spatula so the raw eggs can run under the cooked eggs. This takes about a minute.
Turn heat to medium-low.
Now sprinkle the Canadian bacon, chives, cheese, and spinach* all over the eggs. Using a spatula, lift the edges of one half of the omelet and fold it over the rest of the omelet.
Let the omelet sit for about 1 minute to melt the cheese. Slide the omelet onto a plate. Serve hot.
*If you don’t want spinach, try cooked chopped broccoli or kale or any green vegetable of your liking.
AHA! ORDER RESTORED. DID THIS LAST NIGHT AND AM SO HAPPY. CLEAN DRAWERS. NOTHING FALLING ON FLOOR.
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