One of the results of some recipes using eggs is that there is the need for the yolk, but not the egg white; i.e. making homemade ice cream. My personal issue is that I really dislike the idea of discarding the egg whites. Whether you call it frugal, thrifty or cheap, the reality is that you have paid for the entire egg so why discard half of what you purchased?
There are scores of uses for egg whites; souffles, macaroons, angel food cake or a meringue; but for a simple cook such as me, an egg white omelet is a perfect use for those leftover egg whites. It is only fair to disclose, that under no other circumstances would I ever consider making or ordering an egg white omelet unless there was egg whites leftover from another dish. Frugal I am, militant healthy eating I am not.
The flavor of egg whites is essentially neutral and when cooked are light and with incorporation of air through whisking make egg whites fluffy. With this knowledge, the question became what type of omelet should be made? Aside from the fact that there were green onions and some remaining Watonga Green Onion Cheddar Cheese in the refrigerator, I decided to make a Green Onion & Cheddar Cheese Omelet. If I had spinach, feta cheese and fresh tomatoes, I would have made a Greek Omelet. My thought is that an egg white omelet requires a subtlety of flavors, but then this is just my opinion.
For this omelet, there was 14 egg whites being used, but even I now know that this was too many egg whites to make into one omelet regardless of the size of the frying pan. In retrospect, a 6 egg white omelet would have been perfect.
Ingredients per Omelet:
- 5 – 7 Egg Whites (lightly whisked)
- 4 – 6 Green Onions (chopped)
- ½ Cup of Shredded White Cheddar (I used the Green Onion White Cheddar from the Watonga Cheese Factory)
- Butter or Bacon Fat
- Salt & Black Pepper to Taste
- In a skillet / frying pan with a little bacon fat or butter, quickly sauté on Medium the chopped green onions for a few minutes so that the green onions have wilted.
- Remove the sautéed green onions, wipe down the skillet and add a little bacon fat or butter and heat the skillet on Medium-High heat.
- Once the bacon fat or butter has melted, pour in the whisked egg whites and allow them to set. Preparing an egg white omelet in reality is no different than a traditional omelet.
- Reduce the heat to Medium and carefully flip the egg white omelet over. There are those that prefer to cook the omelet from one side only, but my personal preference is to flip the omelet.
- Add the sautéed green onions and shredded white cheddar to one half of the omelet and season to taste with salt and black pepper.
- Fold the omelet over on itself and then if desired flip the omelet one more time to even distribute the heat.
- Remove from the heat, serve with toast and sliced tomatoes if available.
As mentioned earlier in the post, I have never eaten an egg white omelet and I was pleased with the results. Not only was the omelet light and fluffy, but the neutral flavor of the egg whites allowed the subtle flavor of the green onions to be enjoyed. Aside from egg whites being high in protein, egg whites can also be frozen for an indefinite period of time allowing you to save your egg whites until you have enough to make an omelet or another recipe asking for egg whites only.
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