I told you about how I was going to Cuba, right?
I just haven’t told you when, because the day I booked my trip and was going to tell you all about it, I got distracted and started
talking ranting about other things…
Well, let’s put it this way.
A week from tomorrow at this time, I will have joined my daughter at my mom’s place where I will spend [half] the night and our luggage will be impatiently waiting by the door. Chances are, we will already be in bed, TRYING to catch some z’s, for we will have to get up at 3 in the morning in order to get to the airport on time.
I am so excited and I soooo can’t wait! My mind is constantly thousands of miles away and it feels like my feet are already buried in the beautiful sandy beach of Playa Blanca.
Guess it would come to you as no surprise if I said I’ve been having other things on my mind than food lately.
I’ve been thinking more in terms of emptying the fridge before I leave than stocking it up to create delicious meals…
That must explain why I’ve been into quickies so much lately…
And quick meals sometimes call for quick photo shoots on the corner of the dining room table without any form of preparation whatsoever, not even a little bit of lipstick or eyeliner.
Such was the case with this sandwich…
Quick doesn’t have to mean boring and tasteless, though.
Surely you all know just how much I enjoy my egg white omelets. This holds truer than ever now that I am trying to up the amount of protein that I eat in a day.
I’ve been having at least 3 or 4 per week lately, if not more.
The great thing about egg white omelets is that they are very low in calories, yet they provide tons of good nutrients, especially if you’re gonna stuff them with a mountain of veggies like I tend to do.
And since they are so low in calories, you can very well shove them into a nice little bun and instantly turn them into an scrumptious egg sandwich that would make the envy of any “fast food restaurant”…
I made this one using spinach, sun dried tomatoes and jalapeno pepper, but feel free to let your imagination run wild and use any vegetables that you like.
I’ve also added goat cheese to this mix once or twice and it was quite lovely!
Some of the other veggies I tried include bell peppers, green onions, celery, mushrooms of course, asparagus, fresh tomatoes, courgettes, grilled aubergine and fresh arugula, to name a few…
I’ve also added nuts on occasion!
And sometimes I do the bun, sometimes I don’t.
But for a quick sandwich fix, it doesn’t get much better than this for me, let me tell you! I really wouldn’t mind having one every single day…
It’s what I call a glorious breakfast!
- ¾ cup egg whites
- 2 cups baby spinach leaves
- 20g sun dried tomatoes
- 1 jalapeno pepper
- ⅛ tsp freshly cracked black pepper
- ⅛ tsp Himalayan salt
- 1 bun of choice* (I used Magrebia's Nigella Berber Bread)
- Coat a medium (10”) non-stick pan with olive oil spray and heat over medium heat
- While the pan is heating, cut the jalapeno pepper in half, remove the seeds and membranes and chop very finely. Also chop your sun dried tomatoes. Reserve.
- Add the egg whites to the now hot pan and swirl it around a little bit to spread your egg whites evenly over the entire surface of the pan.
- Sprinkle jalapeno pepper, sundried tomato, salt and pepper over the entire surface of the omelet and swirl it some more.
- Lower the heat, cover loosely (a pizza pan works wonders for this) and cook for about 3-4 minutes, until the whites almost completely set and opaque.
- While your omelet is cooking, chop your spinach rather finely and pop them in the microwave for a few seconds (about 25-30) just to wilt them some.
- Now would also be a good time to pop your bun in the toaster if you want it toasted.
- When your omelet is cooked to your liking, kill the heat and mound the spinach in the middle of your omelet. Fold all four sides over the spinach to create a little package.
- Delicately slide your little bundle onto your [toasted] bun and serve with fresh vegetables of your choice. (I chose cherry tomatoes... you surprised?)
Hot ‘nough for ya?
Chomp chomp chomp… Scruuumptious!