White Egg Omelet Recipe: How To Use Leftover Egg Whites

In my last blog post where I shared my Mango Key Lime Pie recipe, I talked about reserving the egg whites for use in another recipe.

I am a strong proponent of using as much as we can without wasting anything. If a recipe calls for using only a part of an ingredient, in this case, eggs, I will always reserve the unused ingredient to use in another recipe. I also love using leftovers to create a completely new dish so you don't have to keep eating the same thing for days in a row. So, there will be a lot of cross-referencing of recipes in future blog posts, as I show you how to be creative with your leftovers to whip up more amazing gourmet dishes.

In the Mango Key Lime recipe, we used the egg yolks, but not the egg whites. Here is a simple recipe utilizing the egg whites to make a White Egg Omelet.

The ingredients for this recipe are as follows:

• 4 eggs whites
• 1 small onion, diced
• 2 plum tomatoes, diced
• fresh spinach leaves
• 1 oz. goat cheese, shredded
• Goya Adobo seasoning to taste
• McCormick's coarse ground black pepper to taste
• 1/2 tbsp. Goya extra virgin olive oil
• 1/2 tbsp. Land O Lakes unsalted sweet cream butter

METHOD

• Beat egg whites with fork
• Add diced onions and tomatoes
• Season with Adobo and black pepper to taste
• Heat medium size skillet on medium high heat
• Melt butter in extra virgin olive oil in skillet
• Pour egg white mixture into skillet
• Lower heat to medium low
• Allow egg whites to cook through softly (do not overcook)
• Remove from heat
• Layer spinach leaves on omelet
• Sprinkle shredded goat cheese over omelet
• Serve immediately while hot