Dean's Awesome Egg White Omelets | Supernatural

Although Dean's breakfast style is more Pig 'n a Poke than cutting carbs, the Mark of Cain has forced him to change his eating habits. He's been getting a lot more green and a lot less fat into his diet with meals like Kale Wraps and Egg White Omelets, aka the Breakfast of Champions for dorks (like Sam). And while Sam looks pleasantly surprised as he declares them “awesome”,  Dean's face reveals my exact thoughts on eating plain egg whites. Because really, there’s nothing quite as flavorless.

That situation is easily remedied by the addition of a bold, FLAVORFUL…but still healthy…filling. I mean, if Dean can eat stomach kale, he might even enjoy my favorite member of the leafy greens family - collards! Throw a little turkey sausage in there, and I think he might even eat this once that pesky mark is removed for good.

This Supernatural recipe is inspired by S10:E11 (There's No Place Like Home).

Yield: 1 omelet + filling for 3 more

Author: Heather Schmitt-Gonzalez

Dean's Awesome Egg White Omelets

prep time: 10 Mcook time: 5 Mtotal time: 15 M

Adding a hearty, yet healthy, filling to egg white omelets is the key to making them taste awesome.

ingredients:

For the filling (enough to make 4 omelets):

• 1 tablespoon olive or coconut oil
• 4 ounces uncooked turkey sausage
• 2 cups julienned or chopped collard greens
• ½ of a red bell pepper, julienned (cut into matchsticks)
• Pinch of crushed red chili flakes
• Ground black pepper
• salt

For EACH omelet:

• 1 tablespoons butter, coconut oil, or olive oil
• 3 egg whites (or 1/3 cup + 3 tablespoons off egg whites from a carton)
• Salt

instructions:

How to cook Dean's Awesome Egg White Omelets

Make the filling:

1. Heat the oil in a nonstick skillet over medium heat. Add the sausage, cooking and crumbling until browned and cooked through, 4 to 5 minutes. Add the collard greens, bell pepper, crushed chili flakes, a few good grinds of black pepper, and a pinch of salt.
2. Turn heat to medium-low and sauté for 5 minutes longer, stirring often. Set aside, keeping warm.

Make the omelet:

1. If using the egg whites from whole eggs, use a fork to whip them into a uniform mixture. Season with a pinch of salt. If using egg whites from a carton, simply place the correct amount into a small bowl and gently stir in a pinch of salt (they tend to get overly foamy if beaten).
2. Set a 10” nonstick skillet over medium-low heat. Add your chosen fat to the pan and allow it to melt. Once you see small bubbles start to form, pour the egg whites into the pan.
3. Tilt and swirl the pan, so that the egg covers the entire bottom. Using a heat-proof rubber spatula, carefully lift the edges and allow the uncooked whites to run underneath the cooked whites, rotating spots until it looks almost entirely set; this only takes a minute or two. Turn off the heat.
4. Scatter ¼ of the filling mixture down the egg white, a third of the way from the edge. Using your spatula, carefully lift the larger portion of the omelet up and bring down to cover the filling. Slide the omelet out of the pan and onto your plate, tipping the pan and using your spatula to fold it over the final open third of the omelet (or just fold the omelet in half, if you prefer).

NOTES:

The key to making a good omelet is in the pan. I reserve one pan strictly for cooking eggs, and always use a rubber spatula in it, so that it doesn’t scratch up the surface. However, the key to making a good egg WHITE omelet is in the fat. Since egg whites don’t have any fat of their own, it’s important to use a healthy amount in the pan to keep them from sticking.

This makes enough filling for 4 omelets. If you’re making more than one, simply repeat the omelet/egg portion for each and repeat. If you’re saving the filling for another day, it can be stored in an airtight container in the fridge (after it has cooled) for up to 2 days.

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