Egg White Omlette Loaded with Turkey Bacon and Veggies

Happy weekend! As you saw in my pancake post, weekends are my favorite for making killer breakfasts. So if you’re in the mood for something more savory but still super healthy, this egg white omlette is for you. In under 20 minutes, you’ll have a hearty, protein-packed, garlicky, smokey, delicious breakfast. And most of the ingredients are already in your fridge.

With all the flavor packed in this dish, you won’t miss the less healthy breakfasts at all. You’ll still get the creaminess with the bits of Parmesan, you’ll still get the texture of the eggs, and you’ll still get the smokiness and saltiness with the turkey bacon. Eat up and enjoy this guilt-free breakfast.

What you’ll need (makes 2 servings):

  • 1 cup egg whites
  • 4 slices turkey bacon
  • 1 package frozen spinach
  • 2 tablespoons chopped garlic
  • 4 pinches of shredded Parmesan cheese (about 4 tablespoons)
  • As many veggies as you can pack in, such as:
    • Tomato
    • Bell pepper
    • Mushrooms
    • Broccoli
    • Zucchini

**Tip: Use the steamable veggies you already have in your freezer, or toss in any veggies you need to use up in your fridge. The more you pack in, the more full and satiated you’ll feel after eating tons of “free” foods. Spinach is necessary, but all others are optional.

What you’ll need to do:

Pop your frozen spinach in the microwave to defrost because it takes about 5 minutes to cook. Drain out any excess water after it’s done.

Put a large pan over medium-high heat, and spray with cooking spray. Once it’s hot, put in your turkey bacon. You’ll want to brown it on both sides, so cook for a few minutes on one side and then flip and cook a few minutes on the other. After it’s done, remove from the pan and slice into thin strips.

This is what your turkey bacon will look like. Just make sure it’s browned on both sides.

While your turkey bacon cooks, prep your veggies. Chop any fresh veggies you have, or continue defrosting any frozen veggies after your spinach is done. It’s important that all veggies are ready to throw in before you even put eggs in the pan because they cook so quickly.

After your turkey bacon is done and all your veggies are prepped, turn down the heat in your pan to medium heat – you’ll be using the same pan for the omlette that you cooked your turkey bacon in. Put half of your eggs in the pan (about 1/2 cup) so that it covers the entire bottom of the pan.

Throw half of the spinach right on top of the eggs, spreading over the entire surface area. Then, sprinkle half the garlic and Parmesan over the entire pan. Add the rest of your veggies and turkey bacon (half, of course).

YUM, right?!

Because the egg whites cook so quickly, there’s no crazy omlette flipping necessary (a skill I haven’t quite mastered). Use a spatula to fold half the omelette. Don’t worry if it’s messy, you can just call it a scramble instead 🙂 Either way, it’ll still taste just as good.

Rinse and repeat for omlette #2. And enjoy!

**Note: You’ll notice I don’t add any salt. The turkey bacon and Parmesan have enough that you shouldn’t add any more. But you can add a little pepper if you’d like.

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