I’m not a big fan of cooking meat. I don’t know…the texture of raw meat…I just…don’t like it. Also, when I get home at 8pm covered in pool water and ultra-hungry, I just want the fastest thing possible, so I have been eating a lot of eggs. I’ve always been a mostly whites person, but I started to be totally over separating eggs for 20 minutes before I started cooking, so I jumped at the opportunity to give AllWhites® egg whites a try!
We all know egg whites are a great source of lean protein–in fact, some say it is the purest kind! And with 25 calories, 0 grams of fat and 5 grams of protein per serving, AllWhites delivers on every account! For those of you that enjoy Weight Watchers will also be glad to know that AllWhites have ZERO points +!
I’ve been making lots of different scrambles and omelets, but this caprese omelet has probably become my new favorite. I love all the added vitamins from the spinach, and you guys know I am a sucker for the caprese flavor combination, and I love that balsamic glaze so freaking much. It takes a little extra time, but it’s worth it in the end. Plus the high protein content from the AllWhites make this a perfect post-workout breakfast, lunch or dinner. Seriously, omelets for dinner. You need to.
A simple, healthy, protein and veggie packed breakfast, lunch or dinner with all the flavor of a classic caprese salad.
- 1/2 tbsp olive oil
- big handful fresh baby spinach
- salt and pepper
- 3/4 cup AllWhites liquid egg whites
- 1/2 roma tomato, thinly sliced
- 1-2 ounces fresh mozzarella, thinly sliced
- 1 basil leaf, thinly sliced
- 1/3 cup good quality balsamic vinegar
- Begin with the balsamic glaze by pouring balsamic vinegar into a small sauce pan over high heat. Bring to a boil and reduce to medium-medium high to simmer. Stir occasionally until sauce has reached desired thickness., about 20-30. Once desired consistency is reached, remove from heat immediately.
- Heat olive oil in a small nonstick pan over medium heat. Add spinach and season with salt and pepper. Cook until spinach softens and cooks down slightly. Pour AllWhites on top and season with additional salt and pepper if desired. Cook until egg whites are fully set and bottom is lightly golden, about 5 minutes.
- Carefully slip eggs and top one half with sliced tomato and cheese. Cook until bottom is fully cooked, about 2-3 minutes. Fold the omelet in half and top with additional cheese if desired. Remove from heat and top with fresh basil and drizzle with balsamic glaze.
Interested in trying out AllWhites? Check them out on Twitter and Facebook! And for recipe purposes: • 3 tbsp. of AllWhites = Approx. 1 large egg • 1/3 cup of AllWhites = Approx. 2 large eggs • 3/4 cup of AllWhites = Approx. 4 large eggs
Also, BlogHer is giving one lucky reader a $100 Visa gift card!! All you have to do is leave a comment below, so tell me: How do you fuel the way to a healthier you?
No duplicate comments. You may receive (2) total entries by selecting from the following entry methods:
Leave a comment in response to the sweepstakes prompt on this post.
Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post.
Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post.
For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond, otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 3/3/2014-3/31/2014.
Be sure to visit the AllWhites® egg whites brand page on BlogHer.com where you can read other bloggers’ posts!