I love egg white omelettes in the morning but don’t usually have the time to cook up all the filling ingredients. Here is what I do to enjoy deluxe weekend omelette any day of the workweek:
On the weekend, think about what kind of ingredients you enjoy in your omelette, and cook up a week’s worth:
- Spinach, chard, kale, or dandelion greens sliced thinly and sautéed in a tiny bit of olive oil , garlic, and red pepper flakes if you like heat
- Onions softly simmered in a tiny bit of olive oil and a splash of chicken or veggie broth over low heat for about 30 minutes till they are caramelized and jammy
- Oven roasted or grilled veggies brushed with olive oil, salt & pepper: zucchini, red peppers, eggplant, red onions, asparagus are all great
- Mushrooms sliced and sautéed in a little bit of olive oil and a handful of chopped parsley thrown in to wilt at the last minute.
Make up whatever you like and store it in the fridge. In the morning, grab four eggs (I use one whole egg and three whites). Whip up the eggs and pour into a nonstick pan.
While the eggs are cooking, measure out ½ cup of desired cooked and chopped up veggies and put in the microwave for a minute or less to heat through. (Or just toss the veggies in the eggs and scramble it all up). Fold over your omelette and enjoy.
TIP: Cuisinart’s Green Gourmet makes the most incredible nonstick pan. It’s ceramic coated, nontoxic, and slides omelettes right out without even having to grease the pan! I love it. It’s pricey for a skillet – like $90 retain for the 10’ pan – but Macy’s is always putting it on sale. Shop the sales and look for it. With a bunch of coupons I just got one last weekend for $25!