So I just watched the Brazil v. Portugal game....BORING. I didn't really understand the obsession with Cristiano Ronaldo. Until I googled pictures of him, that is. Whew!! Is it hot in here??? He just moved up my ladder close to the Dhani Jones and Brody Jenner level.
I eat pretty healthy, and I can credit cooking to most of that. It's so much easier to eat healthy when you choose your own ingredients and you stick to a plan, or simply what you have in your fridge (hopefully, you took my advice and bought lots of veggies). But when you go to a restaurant, and they have all these delicious options, full of fat and cheese, and serving sizes a small family would be grateful for??? It's much harder to eat healthy in that situation.
And now that I have a wedding coming up in a month (gasp!)....I need to pack in the protein.
For those of you that eat with me at home often (James), you know I eat a lot of eggs. A LOT of eggs. Like a dozen a week at least. However, I found out a couple of years ago that one egg contains your "allotted" cholesterol content for the day. Oops.
So now if I have two eggs for breakfast or a snack (yes, I eat eggs for a snack. And sometimes for dinner. So what.), one is an egg white, or both are egg whites. And here is my most recent favorite omelette.
Cheesy Factor (1 no cheese, 10 all cheese): 4
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): 2
Greek-style Egg White Omelette
3 egg whites
3-4 grape tomatoes
1 white or brown mushroom
1 slice sweet onion
Feta Cheese Crumbles
margarine
Put a small amount of butter in omelette size, non-stick saute pan (enough to just barely coat the bottom) and put burner on low. While that is heating, chop the onion and mushroom. Put the chopped mushroom and onion in the pan with butter and saute, until onions are almost soft. Pour the egg whites in so evenly spread out in pan. While cooking, quickly chop tomatoes. After bottom has cooked through omelette, flip and cook other side. When ready, place on plate, then put crumbled feta cheese and tomatoes on one half, and flip other half over (so cheese will melt slightly in between).
I happen to think making an omelette is a science. A science of which I am recently mastering. I have gotten down the whole "flip in the air" trick. Of course, the first couple times I sprayed raw egg all over my range top. But I have it down now.
Trick of the trade: my friend Stephanie taught me this trick for basically steaming the omelette. Basically, once the eggs have been cooking long enough that you can lift the side up (but the top still looks runny)....instead of flipping it, lift up the side of the omelette with a spatula, and pour a tiny tiny bit of water underneath it (like a teaspoon or so I guess?). The water will start to create a "bubble" under the eggs. Immediately put a top on your pan, and let sit. The steam will cook the top of the eggs for you, without having to flip! It's really genius actually and works like a charm.
Another variation, which I tried this morning: I had some spinach in the fridge for salads. So I decided to chop a tiny bit and saute with the mushrooms and onions. It was really good. And to my prego friend: sorry for the feta cheese recipe. You can substitute or try in a few short months. Ha!
