Asparagus / Cottage Cheese Egg White Omelette with Salad and Julienned Beets

I have to admit that the first time I tried Egg White Omelettes, I was extremely sceptical. I mean, come on, you can’t have an egg without the yolk, that’s where all the good flavour is!!! Egg whites man, think about it, they taste like, well, AIR!

Well, let me tell you, it only took one try and I was sold. In fact, I can honestly say that I prefer egg white omelettes over the whole egg ones. I find their texture is a lot better, they cook better too, you don’t have to cover them or flip them, they cook really fast and to be honest, they taste great! Of course, you have to use seasonings, but hey, so do you with the other ones.

I use roughly 4 to 5 whites per omelette and season with a little bit of salted herbs and pepper, maybe a dash of oregano. Just cook them in a non-stick skillet, over medium heat; it should be done in no more than 3 minutes. Of course, you can stuff it with whatever you want; I like to use cottage cheese (for yet even more protein) and a vegetable, such as asparagus, or spinach, but really, let your imagination go wild here and use whatever vegetable you like.