Spinach & turkey bacon egg white omlettata
Again, what exactly is an "omlettata?" Well, I'm glad you asked. An omlettata is for the omelet-challenged folks out there in the world. And I am one of those people. It's a cross between an omelet and a frittata because it requires NO FLIPPING! You just need an oven with a broiler to master this delicious and easy breakfast dish.
- Liquid egg whites (I don't really measure, but I probably use about 2/3-3/4 cup...You want enough to make it thick like a regular 3-egg omelette)
- 2 slices Turkey Bacon (Trader Joe's turkey bacon is my favorite), cooked and chopped
- Handful of spinach
- A little bit of onion, chopped (could also add green bell pepper if you desire)
- Olive oil spray
- Salt & pepper
- Optional toppings: Cholula, Sriracha, Ketchup, Salsa, Cheese, Avocado, Guacamole
- Spray a smallish nonstick skillet generously with olive oil spray and heat it on medium.
- Preheat an oven broiler on low heat.
- Cook the chopped turkey bacon.
- Throw in your onion and green bell pepper if using. Sauté until soft (about 2 minutes).
- Add in the spinach and cook for another minute or until wilted.
- Turn the heat down a little bit, and pour in your egg whites. Keep lifting up the edges gently and tilting the pan around a little to get as much of the liquid touching the pan as possible.
- After a couple of minutes, when most of it is cooked on the bottom, but the top is still wet, place the whole skillet under the broiler in the oven and cook for a couple minutes until the top is done. Keep an eye on it so it doesn't burn.
- Take it out, slide it onto a plate, top with your desired toppings, and eat!