Sunday, August 4, 2013

Egg whites tomato omelet

Leftover egg whites,fresh tomato and a stalk asparagus from a garden and shredded cheddar cheese,light omelet for breakfast,brunch or light dinner.



Ingredients :
- 3 egg whites
- pinch of salt and white pepper
- 1 teaspoon olive oil
- 2 cherry tomato
- 1 stalk asparagus
- 1 tablespoon cheddar cheese

Direction :
heat small non stick skillet with a teaspoon olive oil
add salt and white pepper into egg whites and whisk
pour egg white into skillet spread evenly, arrange slice cherry tomato anda stalk asparagus
let them cook evenly and add cheddar cheese on top,cook until slightly melted
remove from the stove,serve immediately for breakfast,lunch or light dinner.


7 comments:

Angie Schneider said...

A very delicious and healthy omelet! Simply perfect!

Navaneetham Krishnan said...

Good use of the egg whites, a simple breakfast set. But I have to say that I am a big eater of the yolks. Still if and when I bake, I will keep the whites and make omelet out of them.

CookingJar HappyAccidents said...

A very good idea on how not to waste egg whites. I love the contrasting colors in the dish and the plate too!

Engineers Love Cooking said...

Salam Ridzwan, Look simple and delicious.

easyfoodsmith said...

This is usually how we make omelette in our house. My husband avoids the egg yolks for healthy reasons.
The addition of cheese to the omelette sounds great!

Amila Wickramarachchi said...

simple and easy breakfast..it is colourful with addition of tomatoes...

Ramona W said...

Really beautiful omelet. I love how healthy it is too. :)