Although, I have gotten much better since my daughter was born. As I used to walk around in a non-functional morning fog, I wouldn't say anything except the occasional grunt to acknowledge my husbands existence and I sleepily stood in front of the coffee pot making my morning IV (intravenous) of coffee. Now I pop out of bed wide awake and ready to tend to my waiting childs needs, although there is no fog and no coffee (stopped drinking coffee when I was pregnant) I am still not about early birds catching worms and all most days.
However I find the time to make a healthy breakfast each morning. My breakfast of choice is usually an egg white omelet of some sort, with a side of turkey sausage or bacon and a bowl of fruit or a glass of fruit juice. I have gotten very creative with my omelets, whatever I can do to impart some flavor. Keep in mind I have eaten egg white omelets virtually every morning for the last 2 years (unless I am making a special breakfast for my family, like the Baked French Toast Casserole).
As I stood in the refrigerator this morning (inside the door) I kept going back to my Rosemary Basil Sun Dried Tomatoes. They sounded so delicious I had to make my Sun-dried Tomato and Scallion Egg White Omelet.
Absolutely amazing! It is so full of flavor, after you try this your mouth will water just thinking about it.
Sun-dried Tomato and Scallion Egg White Omelet
4 egg whites
2 tablespoons thinly sliced scallions, divided (reserve ½ tablespoon for garnish)
4 rosemary basil sun-dried tomatoes, thinly sliced (reserve 1 for garnish)
1 tablespoon fresh Italian parsley, chopped and divided (reserve ½ tablespoon for garnish)
1 tablespoon olive oil from sun dried tomatoes
salt & pepper to taste
Using a non stick pan, approximately 10" warm pan over medium heat. Shake jar of sun dried tomatoes to evenly distribute the spices. Measure 1 tablespoon of olive oil and add to pan (you can decrease to 1/2 tablespoon if you need to). The extra virgin olive oil I use to pack my sun-dried tomatoes in has 120 calories per tablespoon.
Allow the olive oil to warm, but NOT get hot. Swirl it around the pan to get an even coating, you can smell the garlic we infused into the oil and the rosemary and basil. Add your egg mixture to the pan. Once you start to see the top of the egg cooking, slide your spatula around the side to make sure you can release it easily.
Flip your omelet and roll it, or flop it on top of itself. Remember eggs continue to cook after you take them out of the pan. So, don't overcook it!
Garnish with the reserved scallions, tomatoes and parsley. Fresh ingredients give a great contrast of texture and look absolutely beautiful. I prepared this omelet for a mere 215 calories, add turkey sausage and a glass of Trop50 OJ, and I am still well below 350 calories for this absolutely delicious, flavorful and completely satisfying breakfast!
Click here for a printable version of this recipe - The Slow Roasted Italian.com