Turkey, goat cheese and spinach egg white omelet
This Turkey, Goat Cheese, and Spinach Egg White Omelet is a nutritious breakfast option featuring sautéed vegetables and turkey ham, enveloped in light egg whites and creamy goat cheese. It’s quick to prepare and perfect for a protein-packed start to your day.
Cook time 12 min
Prep time 10 min
Ingredients:
1 short spray cooking spray oil1/2 cup onion
1/2 cup mushrooms
3 oz turkey ham
4 egg whites
1 cup spinach
1 oz goat cheese
Start your day on a healthy note with this Turkey, Goat Cheese, and Spinach Egg White Omelet. It's a delightful low-calorie breakfast packed with protein and nutrients, perfect for anyone looking to maintain a balanced diet. With the savory flavors of turkey ham, the creamy tang of goat cheese, and the added nutrition of spinach, this omelet is as delicious as it is nutritious.
Instructions:
- Chop the onions, slice the mushrooms, and dice the turkey ham.
- Separate the egg whites into a bowl (discarding or saving the yolks for another use).
- Wash the spinach if it isn’t pre-washed.
- Crumble the goat cheese and set aside.
- Heat a non-stick skillet over medium heat and give it a light spray with the cooking spray oil.
- Add the chopped onions to the skillet and sauté for about 2-3 minutes, until they start to turn translucent.
- Add the sliced mushrooms to the skillet and continue to sauté for another 2-3 minutes, until they soften and release their moisture.
- Now, add the diced turkey ham to the skillet and cook for an additional 2 minutes, stirring occasionally.
- Toss in the spinach, stirring until it just starts to wilt (about 1 minute), then transfer the mixture to a plate and set aside.
- Wipe out the skillet if necessary and lightly respray with cooking oil.
- Pour the egg whites into the skillet and spread them evenly by tilting the skillet.
- Cook the egg whites without stirring, let them set slightly but remain a bit soft on top, about 2-3 minutes.
- Once the egg whites are almost set, distribute the vegetable and turkey ham mixture evenly over one half of the omelet.
- Sprinkle the crumbled goat cheese generously over the veggie mixture.
- Using a spatula, gently fold the other half of the omelet over the filling.
- Let the omelet cook for an additional 1-2 minutes to melt the cheese and finish setting.
- Slide the omelet onto a plate, cut in half if desired, and serve hot.
This Turkey, Goat Cheese, and Spinach Egg White Omelet not only satisfies your taste buds but also provides a wholesome start to your day. It's easy to make and full of flavor, making it an excellent choice for a quick yet nutritious breakfast. Enjoy this scrumptious blend of ingredients and stay energized throughout your morning!
Turkey, goat cheese and spinach egg white omelet FAQ:
Cook the egg whites for about 2-3 minutes until they begin to set but remain slightly soft on top. Avoid stirring during this time.
You can substitute turkey ham with diced cooked chicken, ham, or for a vegetarian option, try using sautéed bell peppers or tofu.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a skillet or microwave before serving.
A non-stick skillet about 8-10 inches in diameter works best for cooking this omelet, allowing adequate space to fold and cook evenly.
Yes, you can add vegetables like bell peppers, zucchini, or kale. Just sauté them along with the onions and mushrooms until tender.
Tips:
- Use fresh spinach for a more vibrant flavor and texture.
- Cook the onions and mushrooms until they are fully caramelized to enhance their sweetness and depth of flavor.
- If you don't have turkey ham, you can substitute it with other lean meats like chicken or even plant-based alternatives.
- For a fluffier omelet, beat the egg whites until they are frothy before pouring them into the pan.
- Try experimenting with different types of cheese if goat cheese is not available, but be mindful of the different melting points and flavors.
Nutrition per serving
1 ServingsCalories 350kcal
Protein 44g
Carbohydrates 16g
Fiber 2.43g
Sugar 7g
Fat 12g
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