But what kind of sado-masochistic food bloggers are we?!
We’re not at all, so we made all kinds of other, much easier, things with the egg whites leftover from the Autumn Green Goddess dressing and Egg Yolk Ravioli we made last week. One of them is the most obvious, an egg white omelet.
We probably don’t have to tell you how to make an omelet. (But we will anyway!)
Lightly whip the egg whites in a small bowl, heat some oil in a non-stick pan, pour the egg whites in the pan, swirl to spread the egg whites, and let cook.
We do, however, want to tell you HOW AWESOME the combination of kale and shiitake mushrooms inside the egg white omelet is. Greens and mushrooms are not unfamiliar on our breakfast plate, but it’s almost always in the form of spinach and regular button mushrooms. Using both kale and shiitake mushrooms, however, changes things dramatically since both are sturdier and much more intense in flavor. With that bigger flavor also comes a slightly different (and maybe bigger) health boost.
We’ve been trying to more frequently incorporate “power foods” into our diet and this is perfect.
By the way, Safest Choice Eggs sponsored our original Autumn Green Goddess dressing post, but this omelet post, as well as the egg yolk ravioli post, are our own. We’re just doing it because what else are we going to do with dozens of eggs?!
Egg White Omelet with Kale and Shiitake Mushrooms
recipe for 2 omelets
egg whites from 6 eggs
2 very large handfuls of chopped kale (we used lacinato kale, any kind will do)
4-5 fresh shiitake mushrooms, washed, stemmed, and caps sliced into ¼-inch strips
half onion, thinly sliced
salt and pepper to taste
Heat 1 tablespoon cooking oil in large non-stick frying pan over medium heat. Lightly beat egg whites (to break them up) and pour half into the pan. Swirl the pan or use a spatula to spread the egg whites evenly on the bottom of the pan. Allow to cook through, about 1 minute. Slide the omelet out of the pan onto plate (you don’t need to flip the omelet). Do the same thing for the rest of the egg whites to make the second omelet.
Add 2 tablespoons of olive oil to the pan. Add the onions and cook until translucent, about 5 minutes. Add kale and mushrooms and cook for another 5-7 minutes, until kale is tender and mushrooms are soft. Season to taste with salt and pepper.
Place half the kale and mushroom mixture on each of the two omelets. Fold omelet over and serve.