Red Egg White And Blue Omelette Recipes

FLUFFY EGG WHITE OMELETTE

Steps:

• Heat a nonstick 8-inch skillet over medium heat, 2-3 minutes.
• Meanwhile, in a medium bowl, vigorously whisk the egg whites with salt, pepper, and garlic powder, until frothy. Whisk in the parmesan.
• Using a spatula, fold the green onions and tomatoes into the egg whites. You can also scatter the vegetables on top of the eggs after you pour them into the skillet, as shown in the video. But I prefer the method of stirring them into the eggs before you pour them into the skillet.
• Lightly spray the skillet with olive oil spray, then pour the egg whites in and start cooking them, tilting the skillet to spread them evenly.
• As soon as the edges start to set, reduce the heat to medium-low. Gently and repeatedly lift the edges of the omelet, and tilt the skillet to allow the still-runny egg whites to slide to the bottom of the pan, where they will cook faster. The video below shows you how to do that.
• When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. I sometimes use two large spatulas for this task. Another method, shown in the video below, is to place a large heatproof plate on top of the skillet (careful - it will be hot), invert the omelet into the plate, then slide it back into the pan, cooked side up.
• After flipping the omelet, keep cooking it for just a few more seconds, then turn the heat off.
• Fold the omelet, slide it onto a plate, and serve.

EASY EGG WHITE OMELET

Steps:

• Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
• Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.

3 CHEESE EGG WHITE OMELET

Steps:

• Crumble Queso Fresco over a small bowl, divide into 2 portions, and set aside. ; In a medium bowl; whisk together egg whites, Cotija cheese, and black pepper. Divide in 2 portions and set aside. ; Preheat 1 tablespoon oil in a medium non-stick skillet over medium heat; add garlic, onion, and sauté for 1 minute. ; Add red and green peppers, sauté for 1 minute. Add tomato and artichoke, sauté for 1 minute. Add spinach, sauté for 30 seconds to 1 minute or until leaves are wilted and tender. Remove mixture from skillet. Reserve 6 cooked tomato halves to garnish the finished omelets. Divide vegetable mix into 2 portions, set aside until needed. ; Wipe off the skillet, and lightly coat skillet with cooking spray and heat over medium-low heat for 1 minute. Add half of the egg mixture and cook for 2 to 3 minutes or until the eggs are set. ; Top center of omelet with ¼ cup Chihuahua® cheese, 1 portion Queso Fresco cheese, and 1 portion of vegetable mixture, and fold omelet in half. ; Repeat steps 3 and 5 to prepare the 2nd omelet. ; Garnish each omelet with 3 halves reserved tomato and 1 teaspoon chive, serve immediately, and enjoy! Cook's Note: 1½ cups of liquid egg white may be substituted in place of 6 egg whites.