Egg White Omelette

When I made my German Chocolate Mini Cakes a few days ago, I was left with a couple of egg whites that were not needed for the recipe. I didn't want to throw them away as they were still good. I put them in the fridge until I could figure out what I could make with them.

Fast forward a few days later, I'm trying to decide what to cook for dinner. I remember the egg whites in the fridge. Take out the remaining green onions, some grape tomatoes from the vegetable compartment and some shredded parmesan cheese. A simple fast delicious and healthy dinner in just minutes. I love it when the edge forms a tiny crisp crust. Yum! This is perfect for those of you who are watching your carb intake, too.

I had this with a couple warm wheat mini pan de sal.



Egg White Omelette
2 Egg White
2 green onions (chopped, including stems)
1/2 c grape tomatoes (halved)
1/3 c shredded parmesan cheese
Olive oil
Salt

Season the egg white with a pinch of salt.

Coat the bottom of a pan with oil and heat on a medium to low flame.

Pour in the egg white. Sprinkle half of the parmesan cheese, then the green onions. Place the tomatoes around, then sprinkle the rest of the cheese.

Let it cook for 3-5 min. When you see it begin to puff up and the cheese melting then it's ready. Remove from heat.

Serve with some bread or whatever you feel like serving it with.