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Cheesy Egg White and Veggie Omelet on Fresh Salad
This egg white omelet, with the addition of a whole egg, is served with a Japanese-style salad. It's an Asian-inspired mashup of my favorite breakfast dishes, so delicious and energizing but also simple enough for this non-morning person to make. If you prefer to omit the whole egg, increase the egg white amount to 1/2 cup to make a full omelet.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Ingredients
- 1/2 teaspoon olive oil or neutral oil
- 1/2 cup coleslaw mix or shredded cabbage
- 1 egg*
- 1/3 cup egg whites
- 1/4 cup cheese, shredded any kind
- 1 tablespoon scallions, chopped
- 1 cup salad greens
- 1 persian cucumber, sliced
- 1/4 cup pear tomatoes or similar
- salad dressing any kind
Instructions
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Preheat a non-stick frying pan on medium heat for 4 minutes. Add olive oil, swirl pan to coat. Add cabbage and saute for 30 seconds.
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Crack an egg into the pan and break the yolk. Pour egg whites around the rest of the pan. Allow the eggs to set for 30 seconds and then use a spatula to lift the eggs slightly and tip the pan so that the raw eggs will run underneath, repeat until the eggs don't run.
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Add the shredded cheese and scallions by scattering over the eggs. When the cheese looks like it's starting to melt, use a spatula and fold the omelet over. Turn off the heat and allow the omelet to continue to rest in the pan and to cook in the residual heat from the pan for 1 minute.
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In the meantime, assemble your salad ingredients, salad greens, sliced cucumbers, tomatoes, and salad dressing on a plate and serve the omelet over the salad for a slightly wilted salad or off to the side, as desired. Serve with optional salt, pepper, ketchup, and other condiments at the table.
Recipe Notes
*If you prefer to omit the whole egg, increase the egg white amount to 1/2 cup.