Monday, June 27, 2011

Breakfast of Champions

No really.  This is an awesome breakfast.  Low in fat, high in fibre and protein and just good for you stuff (and yes, that is the technical term).  I've mentioned that I'm trying to lose a bit of weight so here is a breakfast that is low in pseudo-old-Weight Watchers points.

Are you familiar with these babies?  They're egg whites in a carton.  No separating eggs, no wondering what to do with the yolks, just pour.  (Oh, and once again, I forgot to recharge the barely-lasts-10-minutes-battery on the camera last night, so these are iphone pictures, which I previously mentioned are nearly as good as my dying camera pictures, any camera suggestions would be appreciated).

So, 6 tablespoons of egg whites (obviously you could use egg whites that you've separated from whole eggs), 1 tablespoon of tapenade (find the recipe here for a roasted red pepper version), and 1/2 ounce of goat cheese (I used peppercorn because I am a pepper nut, but you can use any kind).

I start the eggs on the stove in a non-stick pan that isn't as non-stick as it used to be, so I give it a quick spray with olive oil spray.  Once the bottom seems to be done, I pop it in the oven  under the broiler to finish up the top.  I'm sure this might sound all chef-like but really it is because I'm more than a little bit clumsy, and turning over omelets has never worked for me.  This cooks both sides without any risky flipping.

While the omelet was doing it's thing, I popped a bunch of kale into another pan (washed and stems removed when I brought it home from the grocery store because I'm not about to do that first thing in the morning just to add something healthy to my breakfast) and covered it over medium-low heat.  No oil, no water clinging to leaves, just the kale.  (start out with more than you think because it wilts down a lot).

Once the kale has softened up I do something that hubbie thinks is crazy.  I add some pepper, some salt, and red wine vinegar.  Mmmm, wakes the whole thing up and gives awesome flavour without adding any calories (okay, maybe 2, but I'm calling that none).

If I'm making the kale for someone else or as a side with supper, I like to add a drizzle of olive oil and chopped garlic to the pan, then finish it off with a spritz of lemon juice and some grated Parmesan cheese.  This combo was suggested by my good friend Becky of Becky and the Beanstalk (her site is not active but the archive stuff is so worthwhile) and inspired by Jamie Oliver and it is fabulous.

This was only 2.25 old pseudo points if anyone's counting.

1 comment:

Yvonne@StyleBurb said...

That is a good looking breakfast! I always hear health gurus and celebrities talking about egg white omelets and I wonder what they do with the yolks- ahhh, now I know!

I add red wine vinegar to vegetable recipes too- thanks for the tip about using some with kale!

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