Greek Inspired Spring Omelet

by Kris on April 19, 2011

I am a quirky egg eater. Health benefits aside I actually much prefer egg whites to the yolk. I know most people strongly disagree with me but the whites are the superior part of an egg. Don’t get me wrong, egg yolks are fine and dandy but to me nothing compares to the soft and rubbery whites.

Occasionally I will eat a full egg but I have a very specific method. When eating a poached, fried or hard boiled egg the two have to be eaten separately.

As a kid I would eat ‘dippy eggs and soldiers’ which is a fried egg and toast cut into long strips. I would start by eating all the surrounding egg whites. When it got to the point where the chance my fork would split open the egg yolk I would begin using my hands. Like a surgeon I would carefully separate all of the whites until an orb of yellow yolk remained. I would then pierce that yolk with a ‘soldier’ and eat the remaining yolk. If my mission failed and the yolk split before all whites were salvaged I would eat the yolk but not the remaining whites as they had been contaminated by yolk. To this day I still perform this mission which unfortunately is not as endearing when done by a 25 year old woman.

For this reason I generally stick to egg whites and after countless leftover yolks consumed by Greg I now buy my whites in a carton. This recipe is one of my favourite omelettes as the tzatziki adds a nice kick to the egg whites and the fresh tomatoes and asparagus make it quite hearty. If you are a normal person feel free to make them with full eggs.

1/3 cup egg whites (about two eggs)
1 Tbsp. tzatziki
3 Asparagus spears
1 Tbsp. Feta cheese, crumbled
4 cherry tomatoes (red, yellow or a mix), diced
green onions, diced
salt and pepper to taste
cooking spray

In a medium skillet sauté asparagus until tender, about 7 minutes. Set aside.

In a small bowl combine egg whites and tzatziki; stir to combine.

Spray non stick skillet with cooking spray and bring to medium heat. Pour in egg white and allow it to spread over the skillet surface. Cook until egg turns white; about 2 minutes.

Slide omelette onto a plate and place asparagus, tomatoes, green onions and feta in the middle. Fold the omelette into thirds to cover the fillings.

Serve hot with additional tzatziki. Salt and pepper to taste.

Serves 1

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