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A while back I wrote about a conversation in which I was asked if my recipes were healthy. Responding with a deer-in-the-headlights look and stammering, “Uh…I don’t know” prompted me to evaluate the types of food I am preparing. Don’t get me wrong, I’ll never give up bread, butter and cheese.
Meals with Midgi: Egg white omelet 121113 AE 1 Kelly "Midgi" Moore A while back I wrote about a conversation in which I was asked if my recipes were healthy. Responding with a deer-in-the-headlights look and stammering, “Uh…I don’t know” prompted me to evaluate the types of food I am preparing. Don’t get me wrong, I’ll never give up bread, butter and cheese.

Kelly Moore

An egg white omlet is a fun option for a healthy breakfast.

Wednesday, December 11, 2013

Story last updated at 12/11/2013 - 5:44 pm

Meals with Midgi: Egg white omelet

 A while back I wrote about a conversation in which I was asked if my recipes were healthy. Responding with a deer-in-the-headlights look and stammering, “Uh…I don’t know” prompted me to evaluate the types of food I am preparing. Don’t get me wrong, I’ll never give up bread, butter and cheese. They’re part of the major food groups as far as I’m concerned. However, it wouldn’t hurt me to use a little less of each in my recipes. The result is that my cooking is healthier and I can eat more, which is a win-win as far as I’m concerned.

This year I traveled to Salt Lake City, Utah, to see my family for Thanksgiving. What a wonderful visit! Being surrounded by my daughters and granddaughters was the best feeling. We cooked, laughed, shopped and went to some familiar restaurants. Like many Southeast Alaskans, I enjoy eating at favorite restaurants when going down south. Although I confess Taco Bell isn’t one of them, there are a few I really don’t want to miss. One is Mimi’s Café because of the amazing carrot bread and unique breakfast selections. This visit I tried the open-faced omelet made with egg whites. The picture of it was so pretty. It was light a fluffy and had lots of colorful ingredients like tomatoes and spinach. The sautéed onions and goat cheese made it perfect.

When I arrived home, Grant met me at the airport and regaled me with stories of his new workout regimen of Cross-fit. It is a fairly intense workout that includes aerobics, strength training and pushing oneself to his physical limits. I have to say it was rather humorous to see my 6’4” husband complaining about how sore and delicate he was. I must also say that I was glad he was finally taking his health seriously and exercising.

On the drive home, he also shared his desire with me to eat healthier and not eat out as much so that we could control our intake. He’s very sly, my husband. His theory is that if I cooked more, and we ate out less then we would have more money for me to buy shoes. He knows how to work me.

I had already purchased two new pairs of shoes, and ate out quite a bit while on vacation; therefore it was easy to agree with his theory. The question was what to make? I could do a nice fish, lean meat, or perhaps an egg white omelet? After conferring with my friend Sarah, who said I needed more breakfast recipes anyway, I settled on the omelet.

Whipping up this simple meal was a lot of fun and definitely kept us with the healthy regimen we’re trying so hard to maintain. And, apparently eating healthy also scores me new shoes. I’ll take that.

This week I present a healthy meal that is easy to make and in my house is accessorizes with a delightful pair of pumps: Egg-white omelet.

Until next time…

Eat and enjoy,

Midgi

EGG WHITE OMELET

6 egg whites

2 teaspoons milk

1 tablespoon goat cheese

¼ cup fresh baby spinach

¼ cup grape tomatoes, halved

½ cup onions, large dice

1½ tablespoons butter, divided

Salt and pepper

Beat egg whites until frothy. Add milk and season with salt and pepper. Preheat small skillet to medium heat, add butter and cook until melted. Add onions and slowly cook until softened and dark in color. They will sweeten as they cook. Toss in the spinach and cook spinach until reduced. Remove from skillet. Add additional butter, pour in egg mixture and continue cooking until eggs are almost firm. Return onions and spinach to pan and add tomatoes and goat cheese. Slide onto serving plate and fold. Open-faced is a lovely option as well.


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