Chopped fresh herbs and Aleppo pepper are two way to elevate an egg-white omelet, which you can stuff with grated cheese, smoked wild salmon, Mexican-style salsa, pesto or a dried thyme mixture called za'atar -- or all of them at once.
By VICTOR E. SASSON
I didn't learn anything from a Leonard Lopate Show podcast on cooking eggs with two editors from Bon Appetit magazine.
The WNYC-FM segment sounded like it was aimed at people who have never prepared their own breakfast, and still scramble eggs.
Why ruin organic brown eggs -- like the ones I buy at Costco Wholesale in Teterboro (2 dozen for $6.99) --by scrambling them?
In the Aug. 5 segment, the magazine editors, Christina Chaey and Rick Martinez, didn't even mention egg-white omelets or frittatas.
I prepare eggs almost every morning, and often pair them with such bread substitutes as organic quinoa or organic whole-wheat pasta.
A big breakfast usually allows me to skip lunch or get by on a snack bar, and helps me to control my weight.
I use olive oil, the only fat that's both good for your heart and non-GMO, and I favor a blend of pure and extra-virgin olive oils from Costco.
We use that same blend for frying whole fish and antibiotic-free chicken.
I use non-stick pans, and medium heat for both omelets and eggs sunny side up. I've found that even with a non-stick pan, eggs will stick at higher heat.
For a stuffed omelet, I pour a little olive oil and then liquid egg whites to cover the bottom of a 10-inch pan, and when the eggs turn white and set, add smoked salmon, pesto, za'atar or other ingredients.
I then use a thin spatula to fold the omelet in half, and accent it with fresh herbs or ground red pepper.
See: How to make a sweet-potato frittata
Store-bought Korean-style stewed tofu, top, and homemade shredded cabbage are just two of the side dishes you can serve with a stuffed egg-white omelet.
|A stuffed-egg white omelet with sauteed fresh spinach and a store-bought sushi roll with cooked shrimp.|
|Two organic eggs served over organic whole-wheat pasta in a red sauce with canned sardines and anchovies -- left over from our dinner the night before.|