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Posted by / Wednesday, January 30, 2013

Egg Whites with Spinach and Sundried Tomatoes


After being in NYC over the past week and basically eating well (but out) for over a week, I vowed to get back in the kitchen and eat a little cleaner upon returning home. It all started with a 3 egg (white) omelette.


A simple combination of spinach, sun-dried tomatoes, bean sprouts, and parmesan was all that was needed for this Sunday morning rise and shine.


Of course I knew about the calories and fat I was saving, but was surprised at how much sodium was left and calcium & vitamin D were missing from separating the yolks!


Next time I'm looking forward to making a 2 white and 1 yolk egg omelette/frittata. This was indeed the perfect start to a Sunday morning here in RVA!

E.A.T. local E.A.T. well

6 comments:

  1. Looks nice but really - eggwhite only omelettes are a bit too clean for my liking.

    ReplyDelete
  2. I'd rather eat one egg (yolk and all) than a million egg whites...but other than that it looks delicious!

    ReplyDelete
  3. Replies
    1. Tara it was really good but I like I said in the future there will be at least one yolk!

      Delete

"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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