5 minute meals: My lean-green egg-white omelette.
Okay people, attention please. I only have time to say this once, so you better listen up: this week’s dish is worth trying. And I would seriously suggest you to do so. I know it doesn’t sound like much or anything at all. I mean, an egg-white omelette really is something people eat in films or if they are lean health-nuts, but not you. No, you don’t ever eat egg-white-omelettes. But here is the deal: it is f*cking awesome. Wow, that came out stronger than I intended to. It’s true though, my lean-green egg-white omelette is incredibly light and tasty and hardly resembles any omelette you haver eaten before.
Let me ask you a question and please answer honestly, I think we both are at a stage in our relationship where the other deserves the truth. Have you tried out any of the dishes I put up on here? Any? Ever? No seriously have you?
I guess the answer for most of you is going to be no. And that’s okay. I can understand. I know that our situations are quite different and after all I’m really glad that you show up every Sunday to read my stuff. Who am I to expect you to actually cook something every now and then? I respect you, as a person. I know you are a busy and I understand that you have your reason not to cook anything you read here. Hell, I’m sure I wouldn’t. I would just sit in my cosy new room (hence not much time for writing this week’s post) and listen to my flatmates loud music, reading this awesome blog while waiting for my frozen pizza to heat up. That’s the good life.
But really, is it? I’m not saying that I’m a genius or a cooking-god or any better than any single one of you. And I’m also not intending on mocking your cookery, because just this morning I burned some store-bought buns in the oven real bad. But I do think that reading about other peoples ideas and thoughts on food can inspire your own cooking, can give you perspective and new ideas. However, while I read cook-books and blogs like other people watch porn, there is a difference between thinking about changing your routine, about trying out a dish and about cooking something new and actually doing it. So if you have never tried an egg-white omelette why not make this awesome one your first?
Don’t be fooled by the way, this might read like quite a bit of things to do that require quite some time to be done, but really this is ready to be eaten in 4-5 minutes, so better hurry up.
My lean-green egg-white omelette
5 eggs Cream cheese Spring onion Nutmeg Salt Black pepper Olive Oil Lemon
- Separate the eggs, keep the egg-whites but don’t dispose of the yolks, you can use those for plenty of other things.
- Heat up a pan with only little olive oil, we want this to be as light and lean as we can get it (I know that the cream cheese is not helping this much).
- Add a bit of the pepper and salt to the whites and give the mixture a quick stir.
- Add to the pan (on low heat) and let set.
- Wait for the protein to denaturate (the egg will get all stiff and fried). The top of your little egg-white pancake needs to be a bit gooey still.
- Spread about a tea-spoon of cream cheese (make this full fat, I know it says lean on the tittle, but who are we kidding, half the fat is half the fun).
- Grind some fresh nutmeg over the cream cheese.
- Add some pepper and salt.
- Add the finely chopped spring onion.
- Add a drop of lemon juice if you like.
- Flip one side of the egg-white pancake of the other so that the round becomes a half-moon shape (you can decide whether or not you like your omelettes waxing or waning).
- Serve with some bread or just plain as it is.
What to do with all these yolks?
There will be recipes using only egg-yolks in the weeks to come. Lemon custard for Noelle’s Pan di Spanga is one of them. When making cake you can usually replace one egg with two yolks. If you are not planning on cooking anything within the next three days (which is how long yolks will keep in your fridge if you cover them) you can just as well freeze them. To do that just add about 1/8 of a teaspoon of salt or 1 and half teaspoons of sugar for about every four yolks before freezing them. Most dishes is will use egg-yolks for in this blog will be savoury, so salt might be the better choice.