Monday, March 17, 2014

(Low Carb) Open Face Skillet Omelet

Happy St. Patrick's Day!!! 

It's Monday and you probably either cheated or ate healthy food this past weekend (my husband and I did cheat. We had cookies and corn chips and salsa dip, & popcorn!) and feel the need to cut the carbohydrates which means eating relatively low carbs.  Low carbs means eating only veggies and fruits and no grains/starches.  Just to jump start your body to eating clean food again.  Yes, corn chips and popcorn are gluten free but they are not good for us or you either because we can easily consume too much of those.  Too much carbs cannot be good for our body either.  They are so good and addictive.  We had gluten free sugar cookies, yes, but they are not good for us or you either because they contain sugar!  We usually omit sugar, wheat, corn, and gluten from our diet.  We do not feel too terribly guilty, though, because we seldom eat those.

Let's begin with low carbohydrate breakfast today.  Open Face Skillet Omelet (Instead of making a traditional omelet or flip eggs)

Yummy!  So Heavenly Delicious!!!!

What you need:
A small non-stick skillet pan.  Any brand of Egg Whites Liquid, 1/3 cup for women and 1/2 cup for men (portion-wise if you are looking to maintain or lose weight).  Coconut spray oil or Olive spray oil.  1 egg.  Thawed frozen spinach (1/3 cup for women and 1/2 cup for men) OR Handful of fresh spinach.  1or 1-1/2 campari tomato, sliced.   

Side Dish:
Fresh strawberries (4 for women and 6 for men) 

Any brand of real egg whites liquid

Yes, just one egg.

Fresh or Thawed frozen Spinach, your choice.

Campari tomatoes or any kind of tomatoes, whatever you have in your refrigerator.

Coconut Spray Oil or Olive Spray Oil

Heat your skillet pan at medium-low.  Spray the skillet with coconut oil or olive oil.  When it gets hot enough, add spinach and tomato slices.  Let them heat for 30 seconds before you add egg whites liquid.  Then crack an egg into the middle of the skillet.  Cover and let it cook for approximately 3-4 minutes or until the yellow yolk has turned to whitish pale yellow.   If you do not like soft yolk oozing out, then cook it longer than 3-4 minutes.  I like my yolk soft.  (Use your judgment on the cooking time.  Keep checking on your egg.)  After it is done cooking, slide the open face skillet omelet onto a plate. Season it with sea salt and black pepper.  Serve with fresh strawberries.  


- Heavenly Delicious Recipes by Meli Emmons