I do consume organic, free range egg whites, on occasion. I cant really eat tofu, otherwise I’d be making scrambles with that. This morning I was in the mood for a healthy omelette, so I whipped this up and it was super yummy. Cooking with egg whites is so much easier than using eggs, just pour and cook! Sorry no pics on this one, It was so good I just gobbled it right up.
1 handful of Organic Girl SuperGreens, corsely chopped
1/2 cup egg whites
1/4 cup Daiya cheddar shreds
Earth Balance organic vegan buttery spread
Melt EB butter over medium heat and add greens. Saute until greens are bright and tender but not limp, about 2 minutes. Remove from pan. Melt a little more butter in pan and add the egg whites, shaking and rolling the pan gently until coated. When mostly cooked, move the pan so that only the top side of the omelette is over the heat and on the unheated side, layer the greens first, then cheese shreds. Fold the top side over, covering the bottom layer. Continue cooking until the omelette puffs up, then cover and remove from heat. Let sit a minute or two and then serve.