My skirt feels tight in the waist today. I just thought I’d throw that in. Can you relate? It makes me feel yucky. Moving on…..
Do you love breakfast for dinner! We sure do at our house. The beauty of a nice big, fluffy omelette is that it’s quick, easy, versatile and can be so healthy depending on what you put in it. It’s also one of the easiest choices when trying to stay on a lower carb eating regimen.
Recently Frank took a more serious turn regarding healthy eating and regular exercise. Go Frank! He’s looking hunkier than usual, I might add. He’s not going crazy or overboard, but he is trying to make exercise a regular part of his daily life and he’s trying to cut back on the bad carbs and sugar. It sounds like a good way to go, doesn’t it?
Me, you ask? Well…uhm….I’m trying. I don’t know what happened to me. I used to make the healthy choice when looking at a menu or when deciding what to make at home. Somewhere along the way I started making fried food a bigger part of my life. We all love it. Admit it! It just can’t or shouldn’t be a daily thing. I’m getting better though. The fried calamari hasn’t been my regular appetizer choice for some time now and on our latest trips to Legal Seafood, I have stayed away from the Fried Fisherman’s Platter. Good Lord it’s tasty! I miss it dearly.
I haven’t really gained weight, but with bad food choices and less exercise, I’ve noticed a redistribution of my weight. (hence the skirt that’s too tight in the waist… ugh) So, we’re on our way and feeling good. Yes, we’ll both still share a dessert or have a couple of cookies here and there, and I can’t say that fried food will ever be gone for good from my diet, but veggies and lean protein are back as the stars of our meals. Yay us!
So back to omelets for dinner…. Frank loves egg white omelets. When I don’t feel like making chicken or fish, or anything really, an omelet is just so easy to whip up. I make several different kinds with all types of fixins.
This omelet has cheddar cheese, sun-dried tomatoes and mushrooms and is made with organic egg whites. Doesn’t that sound yummy? What’s your favorite type of omelet or breakfast for dinner?
By the way, here’s a little fun fact:
Is it omelet or omelette? It can be either one. Omelet is the American spelling, but it’s not a dish with American origins. It’s French and was originally spelled omelette. I was conflicted so I looked it up at a site called Grammartist. There you have it. Do you feel smarter? We both learned something today. 🙂
Here’s the printable.
- 1 cup or more egg whites (for a big dinner omelet)
- ¼ to ½ cup finely shredded cheddar cheese
- ¼ cup of sliced mushrooms (I used jarred mushrooms to be quick, but can use fresh too)
- ¼ cup of sliced sun-dried tomatoes (I used the jarred kind that are packed in oil)
- 1 Tbsp. butter or non-stick cooking spray to be extra healthy
- salt and pepper to taste
- parsley to make it pretty (optional)
- Melt the butter in medium to small size pan on low, around 3 to 4 on the dial. I usually prefer a non-stick pan for omelets.
- Pour in the egg whites and let them slightly set.
- Sprinkle on the mushrooms, sun-dried tomatoes and then the cheese.
- Cook until set more and not too jiggly.
- Gently fold over and cook another 10 to 15 seconds.
- Flip to slightly brown on the other side but don't overcook. Typically omelets should still be soft in the middle.
- Remember to keep your flame low for a perfect, fluffy omelet.
- Salt and pepper to taste and sprinkle with a little parsley. Enjoy!