Tapenade Egg White Omelet |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 1 |
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This morning's interesting breakfast. Didn't decide I wanted to post it until I finished eating it, so maybe I'll grab a pic next time. I was pleasantly surprised that it actually turned out super nommy delicious even though it looked a little odd. Ingredients:
1/4 c egg whites (i used egg beaters original) |
1/4 c sliced baby bellas |
1 tsp olive tapenade |
1 tsp fresh chopped thyme |
generous amount of your favorite hot sauce |
grated parmesan |
the lightest drizzle of white truffle oil you can produce |
fresh cracked black pepper |
Directions:
1. Heat a heavy skillet over medium heat.
2. In a small mixing bowl, combine egg whites, hot sauce, and tapenade.
3. *Because tapenade has oil in it, I found I didn't need to butter, oil, spray, whatever my cooking pan. The eggs browned beautifully and released like a dream.*
4. Pour contents of bowl into hot skillet and turn to coat. Sprinkle with fresh chopped thyme and parmesan cheese. Season with fresh cracked black pepper.
5. Arrange sliced bellas down the center of your eggs. If you prefer them cooked, fit that in somewhere before this part. Fold edges of omelette over to tuck baby bellas in for their dirtnap.
6. Cook eggs to your desired level of doneness and transfer omelet to the eating plate. Hit it with more cracked pepper and parm if you like (I sure did).
7. Drizzle the top ever so lightly with white truffle oil and enjoy the salty, earthy, fluffy dream you just created in under 10 minutes.
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