(mostly!...) Egg White Omelette (with Ham, Spinach & Cheese)

(Mostly…!) Egg White Omelette (with Ham, Spinach & Cheese)

If you’ve just finished making my Classic Caesar Salad…. You have 2 egg whites on hand and you’re probably wondering what you should do with them! Let’s make a (mostly) egg white omelette! If you don’t have ham or spinach at the ready (or don’t like ham or spinach) you can easily substitute these ingredients with whatever cooked veggies/meats that you have on hand (as an example, mushroom and sausage would be divine! How about Kimchi and Shrimp? Say whaaaa? You heard me….). The choice is yours! Cheese always makes everything better so try and keep that as part of your omelette if you can, regardless of your other veg/meat choices. Any cheese will do the trick and it will make this omelette full of oozy gooey yum!

Ingredients:

-        2 egg whites

-        1 whole egg

-        ½ tbsp of butter

-        ½ tbsp of olive oil

-        A handful of fresh or frozen spinach

-        2 slices of ham - chopped

-        A handful of your favourite grated cheese

-        ½ of one green onion – finely sliced

-        Salt and Pepper to taste

-        Parsley and/or fresh chives for garnish

Method:

-        Place 8-10” frying pan (preferably non-stick) on med-high heat *I’m using a 10” non-stick crepe pan….. this makes the folding of your omelette much easier if you’re new to this! You’ll see….)

-        If using fresh spinach, place spinach leaves in the DRY (now heated) frying pan (no olive oil/butter). Spinach naturally contains a LOT of water so using a dry pan will allow water to evaporate while it is cooking. Toss with tongs until cooked. Remove from pan, lightly salt and reserve until needed. (if you are using frozen spinach, thaw in a colander and squeeze out as much excess water as you can (using the palms of your hands) before placing in the hot, dry frying pan  – reserve until needed)

-        Now that the spinach is removed and keeping heat at med-high, add butter and olive oil to the frying pan (Why both? The butter is for flavour – the olive oil will prevent the butter from burning so they make a great team!)

-        In a small bowl, whisk together egg whites and full egg. Add a pinch of salt and pepper

-        Add egg mixture to frying pan – lift and roll your frying pan so that all edges are covered evenly with egg.

-        When eggs start to cook and become firm, place a row of chopped ham just above what would be the centre line of your eggs.

-        Place cooked spinach, grated cheese and chopped green onion on top of ham

-        Wait 45sec while egg continues to cook. This also allows the ham/spinach/cheese/green onion to absorb heat from the egg (there’s nothing worse than a hot omelette with a cold interior!)

To Fold your Omelette:

-        I want you to visually look at your round omelette in 3 horizontal parts. Not quarters! We’re folding an omelette – not cutting a cake! The 1^st fold will be just above your row of filling.

-        Starting from the edge CLOSEST to the row of filling (remember, your filling is just above centre so determining which edge I mean should be fairly simple) using a spatula gently fold 1/3 of the egg so that it folds over and covers the filling

!st Fold

-        Similar to rolling a burrito, in the same direction as your first roll, roll the next 1/3 of the egg (that now contains the filling) on top of the remaining egg.

2nd Fold

-        Have your plate ready – pick up the frying pan and allow the egg to do its last 1/3 roll as it leaves the frying pan and lands on your plate. You should have a nice cylindrical omelette that would make the finest of restaurants proud and is Instagram worthy (and also delicious!) 😊

Easy does it! You are done! And looking like a rockstar I might add!

-        Garnish with fresh parsley or chives (or both!)

-        Serve and enjoy!

Serves 1