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Thread: egg white omelettes

  1. #1

    Post

    I love these! I just converted from 1/2 cup EggBeaters for 1pt to 3 egg whites for 1 pt because its so much cheaper.

    To my omelettes, I often add grated cooked zuchinni/yellow squash, onions, mushrooms, chopped garlic(not on work days ) and sometimes 1pt worth of feta cheese.

    A low pt hi protein breakfast!
    Its worth every ounce of determination and self-discipline required to make this a lifestyle!
    Highest weight:258
    Current weight: 158

  2. #2
    Join Date
    Oct 2001
    Location
    Lincoln Park, NJ
    Replies
    102

    Post

    Good Morning Monmis,

    I always use egg whites. So many things you can add to them. I made for myself, the eggwhites and added a teaspoon of grated cheese, mushrooms and tomatoes. Wow ! I am going to try your combination too. Sounds just yummy. Thanks for the idea. I love garlic but never thought of putting it in there. Thanks [img]graemlins/wave.gif[/img]
    Joined WW May 5,2003<br />SW: 237<br />CW: 186.8<br />GW: 130 <br />Joined Curves on 8/6/03. Love it!<br /><br />"Always take care of You first".

  3. #3
    Join Date
    Jan 2003
    Location
    Central Oregon
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    11,513
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    Post

    I love egg whites too! I make a crustless quiche that calls for 4 eggs and 1 cup egg whites (ton of veggies and a bit of cheese) for 6 servings at 3 points a piece.

    If I used all whole eggs it'd be at 4-5 points a piece! :eek:
    273.8/266.8/164
    restart 1 November 14

  4. #4
    Join Date
    Sep 2001
    Location
    Mountains of North Carolina
    Replies
    1,542

    Post

    HI!

    I eat an egg white omelette just about every morning. I posted the recipe here in Breakfast foods called "Egg White Florentine with a Kick." I like to use zucchini when I have it too. I throw all sorts of veggies in there! LOL!

    I also like to add some soy yogurt cheese mixed in (1 TB) to make it creamy. Delicious! High protein, low fat and low carb and low points, the PERFECT meal, LOL!
    (Momma25) Momma to five
    http://www.realfoodliving.com
    In remission from Acute Leukemia
    Diabetic, low GI and no FRANKENFOODS!
    218/in-between/125

  5. #5
    Join Date
    Oct 2001
    Location
    Lincoln Park, NJ
    Replies
    102

    Post

    Hello Paris Madeleine,

    Did you post this receipe for the Crustless
    Quiche somewhere ? If not can you just give me
    all the ingredients and baking time etc? I would love to make it. I love quiche. Thanks...
    Joined WW May 5,2003<br />SW: 237<br />CW: 186.8<br />GW: 130 <br />Joined Curves on 8/6/03. Love it!<br /><br />"Always take care of You first".

  6. #6
    Join Date
    Jan 2003
    Location
    Central Oregon
    Replies
    11,513
    Blog Entries
    3

    Post

    I haven't posted it yet but here it is ---

    8 oz sliced mushrooms
    1 16 oz bag thawed & drained spinach
    1 oz Asiago
    2 oz Cabot's 75% Low Fat Cheddar (or 3 oz if omitting the Asiago)
    4 eggs
    6 egg whites or 1/2 cup egg substitute
    2 tbsp skim milk or water
    1 teaspoon pepper
    1/2 teapsoon salt
    Paprika to taste

    Spray a 7x9 baking dish with cooking spray. Place sliced mushrooms on the bottom followed by pieces of the spinach. Sprinkle cheese over spinach. In a mixing bowl whip the eggs, egg whites, milk/water and spices together. Pour mixture over veggies. Bake in a 350* oven for 50 minutes. Cut into 6 even slices.

    6 servings at 3 points each!
    273.8/266.8/164
    restart 1 November 14

  7. #7
    Join Date
    Oct 2001
    Location
    Lincoln Park, NJ
    Replies
    102

    Post

    Thanks so much for giving me the Quiche information. I will be making it this weekend with a bunch of other stuff for my company. I
    am not telling anyone its WW stuff. They will
    either try it or not. Up to them! It sounds great.
    Can't wait to have it. [img]graemlins/crazy.gif[/img]
    Joined WW May 5,2003<br />SW: 237<br />CW: 186.8<br />GW: 130 <br />Joined Curves on 8/6/03. Love it!<br /><br />"Always take care of You first".

  8. #8
    Join Date
    Oct 2001
    Location
    Boston, MA
    Replies
    159

    Post

    I have a ridiculous question - what do you do with the yolks once you've used the egg whites? I hate the idea of buying a dozen eggs and wasting so much of them

  9. #9
    Join Date
    Sep 2001
    Location
    Mountains of North Carolina
    Replies
    1,542

    Post

    Well, if you have animals (dogs or cats) egg yolks are wonderful added to their food. It helps their coats stay shiny.

    You could use them on your hair for added shine.
    (Momma25) Momma to five
    http://www.realfoodliving.com
    In remission from Acute Leukemia
    Diabetic, low GI and no FRANKENFOODS!
    218/in-between/125

  10. #10
    Join Date
    Sep 2001
    Location
    Mountains of North Carolina
    Replies
    1,542

    Post

    I read somewhere that a dry hair conditioner made from egg yolks, mayo and peppermint oil is very good, but I can't find the exact recipe.

    Also, you can give egg yolks to your family. I use my leftover ones for my hubby and children's scrambled eggs in the mornings. I just add whole eggs and some milk or water to the egg yolks. Works fine.
    (Momma25) Momma to five
    http://www.realfoodliving.com
    In remission from Acute Leukemia
    Diabetic, low GI and no FRANKENFOODS!
    218/in-between/125

  11. #11
    Join Date
    Oct 2001
    Location
    Boston, MA
    Replies
    159

    Post

    Thanks for the egg yolk ideas! I'm slowly turning into a "waste not, want not" person. Sigh.
    Weight loss to date: -78lbs.<br />Pounds to go: 35!

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