First of all, hope you like the new blog design - I am very close to my one-year blogging anniversary and thought a fresh look was in order. Thanks, Blogger, for making template updates so quick and user friendly!
So lately I've been on a total egg kick. I've been getting up super early in the mornings to work out, and while I did enjoy the overnight oats and quinoa concoction I came up with, particularly how easy it was, I started craving a hot breakfast.
Normally I'm not so into eggs, but I find that I really enjoy the texture of these little omelets much more so than scrambled or fried eggs. And they are just as simple! I used to think omelets were incredibly challenging - it was a running joke in my family that I did not make omelets, I made scrambled eggs with vegetables. But when it's a single serving, they're actually not hard at all.
Omelet for One
- 1 egg (recommended - Eggland's Best)
- 1 tbsp egg whites (recommended - All Whites)
- 1 oz shredded cheddar cheese (recommended - Sargento 4-State Cheddar)
- 1/2 slice deli meat
- Salt & Pepper
Preheat a small nonstick skillet over medium-low to medium heat (I usually put it right in between the two). Beat the egg and all whites together and add salt & pepper to taste.
Add a spray of cooking spray to the skillet, then pour in the egg mixture. Let it sit until the bottom sets (approx 2-3 mins).
Sprinkle the cheese over the egg, then add the deli meat.
When the top is almost entirely set (another 2 minutes or so), use a rubber spatula to fold over one side of the omelet. After another minute, flip the entire thing and let it cook on the other side until cooked through.
Serve with your favorite side - I like to eat mine with buttered Rudi's gluten-free soft & fluffy toast on the side.