Last week marked a year since I’ve worked in the hospital, and while this year has definitely involved a lot of learning through trial and error and finding new ways to structure my days, eating breakfast on a real plate has been awesome. I’m kind of still not over it.
If you’re been following me on Instagram or reading this blog recently, then you’ve been seeing a lot of omelets—I’ve been so into egg white omelets for breakfast (or even dinner) lately. It makes any day feel like a weekend to me, and they make a great vehicle for leftover veggies when you want to get some greens in early. As a dietitian, that’s, like, every day for me. Leading by example or something…
I’d actually forgotten about egg white omelets for a while because I was so hung up on frittatas as a convenient make-ahead breakfast, but then I had this moment where I realized I didn’t have to be making my breakfast ahead of time. Most days of the week right now, my schedule actually allowed for legit real-time breakfast preparation. What a concept! Some of you guys may be like, “big deal, whatever. I make breakfast every morning” but it still feels oddly luxurious to make and then eat my breakfast in the same window of time instead of placing what I make into clear storage containers in the fridge and having to reheat-and-eat later.
Lately, I’ve been using a new-to-me ingredient in my omelets that I just love: hummus.
Why? It’s a great way to enjoy a rich, creamy texture and flavor without relying on cheese. This actually started as an experiment to see if it was worth recommending to a dairy-free client, and I loved it so much, it’s become a regular part of my breakfast routine. I still like to add a garnish of goat cheese because it hits the sweet spot for me, but you can do without if you prefer.
There are a bunch of ways to make omelets, but this is the easiest and cleanest I’ve found—no fancy flipping required!
Easy Hummus Omelet
- Cooking spray or 1-2 teaspoons butter or oil for skillet
- 1 cup liquid egg whites (or two eggs, beaten, or 1 egg and 2 whites)
- 1 cup veggies (raw or cooked—If I’m using greens as my veggies, I like to zap them in the microwave to wilt them.)
- 1 -2 tablespoons hummus, thinned out with water
- 1 tablespoon crumbled goat cheese or feta
- Heat oil in skillet over medium heat. Add egg whites.
- When eggs are halfway set, add veggies on half of the eggs.
- When eggs are almost all the ways set, spread hummus mixture on top of veggies. Sprinkle cheese on top.
- Fold the naked half on top of the veggies and press down.
- Cook another minute or two if desired and then turn off heat.
- Slide omelet onto a plate. Serve with a side salad (or this), roasted potato wedges, or both.
What’s your favorite omelet?
This has been another installment of the Running with Spoons Thinking Out Loud link party, where randomness is the name of the game. Thanks to Amanda for hosting.