Feb 012010
I’m back on the egg white kick this week and came up with a really simple recipe that utilizes store bought fresh salsa from the refrigerated produce section. No chopping!
(Sorry about the bright photo…I can never get egg whites to photograph well. If anyone has any egg white photography tips let me know.)
Egg White Omelet with Black Bean and Corn Salsa
Serves 1
Ingredients
1/4 cup egg whites
Tony Chachere’s Cajun seasoning, to taste
1/2 cup of any fresh black bean and corn salsa
Directions
1. Preheat a small skillet over medium heat and spray with cooking spray.
2. Pour the egg whites in a blender or magic bullet and season to taste. Whip for five seconds. Pour the egg whites into the skillet and cook until firm, a few minutes.
3. Flip eggs once and pour salsa over one half and let set for about ten seconds. Fold the omelet in half over the salsa and slide onto a plate. Top with additional salsa if desired.
We love a great, healthy recipe! Thanks for using our product!!!
Oh my gosh we use it on almost everything. Everything from eggs to fish to meat. Thanks for commenting!
It's hard to photograph white things with lots of dark things. It's as if the camera can't handle the range of both, but you did a great job I don't think you need help!
This is beautiful as is all your food.
This is my favorite breakfast!
I always feel my egg white omelet with salsa gets
me through my day.
Laura: Wow! Thank you for the compliment!
Erin: Me too…the protien is what does it for me. Thanks for the comment!
Thanks for using our seasoning! We are honored…
Cindy Adams-Ardoin
Food Scientist
Tony Chachere's