This week, after making Pumpkin Ice Cream and Pumpkin Crème Caramel, my fridge is filled with extra egg whites. The most obvious thing to do, of course, was to whip up a big egg white omelet. And now my kids love me. For some reason, it’s their favorite meal—more than even tacos or homemade pizza.
To make it, I usually just throw in whatever I have in the cheese drawer of the refrigerator. Sometimes I have ham in there, or white cheddar. Today I had cream cheese and parmesan. If your kids aren’t difficult about veggies, by all means, throw those in as well.
Egg White Omelet
butter, about a teaspoon
4-6 egg whites, lightly beaten
pinch of kosher salt
1 tablespoon cream cheese
1 tablespoon parmesan cheese
whatever other fillings you desire—steamed broccoli, small pieces of ham, etc.
In a large nonstick skillet set over low heat, melt butter and spread around the skillet. Whisk together egg whites and salt. Pour over butter, drop cheese and other fillings onto one half of the egg whites. Cover and let cook until top of omelet is almost set. Fold one half up and over the other half. Cover and let cook a little longer until completely set. Top with more cheese and cut into wedges. Serve.