Grapefruit-Avocado Egg White Omelet

I may have been a little hasty the other day in announcing that I would be switching to WordPress. In the research I’ve been doing to try to make a smooth transition, I came to the realization that it’s not the right move for me at this time. I will, eventually, want to purchase my own domain name and move my blog over to my own hosting site, but until then, I’m going to happily stick to Blogger. It hasn’t let me down yet!

To pay homage to my haste, here is a recipe that’s perfect for those rushed or poorly-planned-out nights. Eggs, as you may have noticed, are my saving grace in the kitchen; they’re perfect, easy, and inexpensive for any time of day. They’re such a great option for high quality, lean protein meals for those times when your other dinner plans implode on you, or you just plum forget or don’t have time to make more labor intensive, thought out plans.

This egg white omelet – well, it’s really not about the egg whites at all. It’s about the salsa perched on top of the egg whites, which is a really refreshing alternative to a traditional tomato-based salsa. The use of avocados and grapefruit make the dish pop with color, for one thing, and you get a unique combination of all kinds of textures and flavors. It’s spicy, crunchy-but-smooth, and very citrus-y, if we can pretend for a moment that’s a word. The lime and red pepper balance out the bitter tones of the grapefruit so that you hardly even notice that bitterness at all. And with how easy it is to throw this meal together, it’s the perfect choice to save you from having to dial up the local pizza joint when life gets the better of you and your time.

Two Years Ago: Crepes

Egg White Omelet with Avocado-Grapefruit Salsa
Yield: 1 serving

The Ingredients
1 teaspoon extra-virgin olive oil
¼ - ½ cup egg whites

The Method
Prepare the salsa as directed. Meanwhile, heat the oil in a non-stick frying or omelet pan, then add the egg whites once the pan is hot. Cook the egg whites, lifting up the sides as they set to allow the runnier parts to come into contact with the pan to cook. When the omelet is mostly set, loosen the entire omelet and (using 2 spatulas or a plate to help if necessary), flip the omelet to the other side and turn off the heat. Allow the other side to cook for approximately one minute, if that, and then transfer to a plate and top with the reserved salsa.

1The original recipe for the salsa comes from a recipe on Confections of a Foodie Bride for fish tacos. Simply follow Step 1 in the instructions on her page to prepare the salsa, making sure to divide the ingredient measurements in half for a single serving. Alternatively, click on the “printable recipe” on this post, where the full egg white omelet and salsa recipe can be found, together. 

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