The Omelet of Champions - start your day off right!

A few months ago, I used a gift card to Whole Foods to treat myself to an assortment of foods that I had been wanting to try but had always let preconceived notions of cost and fussiness dissuade me. One of those products that I bought that day was a package of chia seeds – yes, like the kind you plant as a pet and watch as grass grows out of the plant holder’s head. I’ve been hearing a lot about these little seeds as nutritional powerhouses, a vegan’s best friend in the kitchen, and I really wanted to see what they were all about. The first thing I made with them (and have made several times since because it was absolutely incredible – recipe to come, I promise) was for chia pudding, which involves soaking the seeds in almond milk with various flavorings (personal favorite: cocoa powder and peanut butter!) until the mixture gelatinizes and creates a thick, pudding-like consistency. It’s out of this world.

Well, one morning, I was eyeing the contents of my fridge and wondering if the same concept could be applied to other liquids. I pulled out my high protein carton of egg whites, poured it into a bowl, stirred in some chia seeds and waited. Well, I’m here to tell you – nothing happens. However, I didn’t let that discourage me much, and pushed forth on my quest for an innovative way to enjoy my chia seeds. I cooked up the egg white-chia seed mixture with some cinnamon to make a pretty standard omelet, spread some peanut butter over half, and folded it over on itself. And voila! A high protein, moderately high (healthy! Healthy!) fat, low carbohydrate start to the day that will keep you full and absolutely tickle your taste buds.

I need to plead now for you not to be afraid of the fat content of this meal. Yes, it’s a little high, and yes, it’s true that even too much good fat can be bad, but if you don’t go on in your day to frequent McDonald’s for lunch and the local pizza parlor for dinner, it’s totally permissible. Plus, you’re also getting a really healthy dose of protein with the meal. I even decreased the fat content a little bit for you – the first time I made it I used sesame oil, but have since greased the pan with a thin coating of spray and have found the meal to be just as enjoyable and satiating.

If you give this omelet a chance, I don’t think you’ll have too many qualms about the macronutrient breakdown, either. This omelet is so fantastic – creamy, light, and spongy. It’s indulgent but not particularly sweet, though you can satisfy a more demanding sweet tooth with a spread of jam or some banana slices (it just won’t likely be “low carb” anymore, but that is also perfectly fine). A little sprinkling of cocoa powder or – if you’re feeling particularly decadent – actual chocolate chips could also be fantastic additions to the filling. Additionally, you can go the totally savory route with chicken or tofu, red pepper slices, tomatoes, and spinach – all of which pair very well with peanut butter.

So no matter how you make this – as is, or with some phenomenal additions to the filling – you’re sure to start your day off right with this omelet.

One Year Ago: Decorated Sugar Cookies (for Mardi Gras)

Omelet of Champions
Yield: 1 serving

The Ingredients
½ cup egg whites
1 tablespoon chia seeds
¾ - 1 teaspoon cinnamon
¼ - ½ teaspoon vanilla extract
2 tablespoons peanut butter

The Method
Mix the egg whites, chia seeds, cinnamon, and vanilla together in a small bowl or liquid measuring glass. Meanwhile, heat a nonstick omelet or frying pan over medium heat, greased lightly with a coating of nonstick spray. Once hot, pour the egg mixture into the pan and allow to cook. Pick up the edges of the omelet as they begin to set to allow the runnier parts come into contact with the pan. When stable enough, flip your omelet and turn off the heat. Spread the peanut butter over one half of the omelet, fold the other half over it, and allow it to sit on the hot (but off) burner until it has heated through.

Pin It

  • Digg
  • StumbleUpon
  • Reddit
  • RSS


Post a Comment