Welcome to another week! If another Monday isn't depressing you, then likely the events over the weekend are. The gay nightclub shooting in Orlando has us absolutely horrified. There are just no words. When is all this hatred and violence going to stop??
Not sure how to segue from that to a recipe, but here you go...
I love making massive egg white omelets or scrambles. There is so many ways to flavour them and they provide a huge hit of high quality, low calorie protein. Don't get me wrong, I am happy to eat yolks. Its just I try to keep my whole egg consumption in line with the recommending 6/week max. I often make fried or hard boiled whole eggs, but for an omelet or scramble, I stick with the whites and make honking huge ones, using a full cup of egg whites. Believe me, if you want to quash hunger, these are great!
The ways you can dress them up are limitless...with Mexican, Italian flavours, Greek, Japanese or Korean...even Indian. I've tried the sweet omelet thing and that did NOT do it for me. But perhaps blueberries and cinnamon were just not the best choices. Anyways, I'll stick with savoury, thanks.
This one is one of my favorites, probably because I absolutely adore kalamata olives and feta. If you don't want to use kale, baby spinach works great too, and it takes even less time to cook...like a second! Other things you could add in here would be red onion, mushrooms, artichoke hearts and/or sundried tomatoes.
I have eaten these for breakfast, lunch and dinner and I promise you they are fabulous for any meal, any time of day.
I actually made this more like an omelet, cooking the egg on the bottom, and topping with all the other ingredients, but kind of chopped it up once on the plate, so it looks like a scramble in the photo. If you want a true scramble, just add egg whites and just after they start forming curds, stir in remaining ingredients, with cheese added last. It doesn't really matter how you do it, it will be delicious!
Mediterranean Egg White Scramble
1 cup egg whites
1 tsp konjac powder
2 cloves garlic,
1 large bunch curly kale, chopped
1/3 cup red wine vinegar
1 tsp dried oregano
1/2 cup pitted kalamata olives
1 can tomato paste
Crushed red chili flakes, to taste (optional)
Salt and pepper, to taste
1/4 cup crumbled feta
Saute garlic, kale and oregano with vinegar until kale wilts. Stir in olives, tomato paste and seasonings. Remove from heat.
Pour egg whites into large non-stick skillet or pan set over medium heat, and sprinkle with konjac powder. After a minute or 2, add kale mixture and cover. Let cook about 3-4 minutes and then top with feta. Cover again and continue cooking until egg is firm and cheese has melted. Serves 1 me, or possibly 2 normal eaters.
I have shared this recipe with Vegetarian Mamma's Gluten-Free Friday.