The Biology of Fat Loss Mechanics – Part 2
By Roland Pankewich If you have read the first installment (Read Part 1 Here) you were introduced to the idea ...
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Egg White Omelet
Ingredients:
- coconut oil
- 1 small onion, finely chopped
- Salt
- 1 10-oz. package frozen chopped spinach, thawed (with all excess water squeezed out) or fresh spinach
- 4 plum tomatoes, finely chopped (about 1 1/2 cups)
- Freshly ground black pepper
- 12 egg whites
- 2 tbsp. water
Instructions:
1. In small skillet, heat oil over medium heat. Add the onion and a pinch salt; cook for 3 to 5 minutes or until onion is softened.
2. Add the spinach; cook and stir until hot.
3. Add the tomatoes, pepper to taste, and another pinch salt; cook and stir for 1 minute. Remove from heat; cover and keep warm.
4. In a medium bowl, whisk the egg whites, water, and a pinch salt until frothy.
5. Lightly coat a medium nonstick skillet or omelet pan with oil; heat skillet over medium heat. Add one-fourth of the egg whites, swirling to evenly cover the bottom of the pan. Cook for 1 1/2 to 2 minutes or until set, using a rubber scraper to lift eggs up occasionally, letting runny egg flow underneath.
6. Spoon one-fourth of the spinach mixture onto half of omelet, fold over, and slide onto a plate. Repeat with remaining egg whites and spinach mixture.
Serves: 4
