Had been discussing this with the ladies on my wedding month board but thought I should repost here as well in case anyone is interested:
Soooooo I finally just made the egg white Spanish omelette. It's about 275 calories if you make it the way I did. FI, best man and I each ate an omelette (theirs had an extra slice of cheese for another 110 calories), and we all thought it was very tasty!
Here's what I used:
- Store-bought egg whites (a little expensive at about 4 dollars a carton in my area, but less wasteful than throwing out yolks).
- Sliced pepper jack cheese (I used Primo Taglio - it's good stuff!)
- Diced baked chicken (we used thin-sliced breast meat)
- Salsa (on top of the finished omelette)
First, bake the chicken until it's done (being in the omelette won't bring it up to a high enough temp, so it definitely has to be totally done first.
If you've made an omelette before, just make the omelette using egg whites instead of eggs, put in the chicken and cheese, finish up the omelette, and then top with fresh salsa.
If you haven't made an omelette before, read on
-Grease a frying pan, put on medium heat, let the pan warm up.
-Slowly pour in enough egg whites to leave about 1/8-inch thick layer of eggs on the bottom of the pan.
-With a spatula, go around the edge of the egg that is beginning to cook, and gently push the edges in a little bit, allowing the uncooked part of the egg to spill in and fill the empty space left at the bottom of the pan. You should do this around the edge of the pan once, that should be enough.
-When the egg looks mostly cooked, put the diced, baked chicken pieces in an inch-and-a-half to two-inch column down the middle of the omelette. Put the cheese slice or slices on top of the chicken.
-Give it 30 seconds to a minute, so the eggs are cooked.
-Fold in the sides toward the middle, so it ends up looking like a column of omelette.
-Transfer to plate and top with fresh salsa