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- Hey everybody, if you're like me,
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you eat lots of eggs and we definitely do at my house.
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I've got a family of five,
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so we go through flats of eggs so quickly.
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for not having a chicken house.
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We should have fresh eggs at our house.
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We go through 'em like water.
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So, I'm gonna make an omelet today. Egg white omelet.
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So this is like a very, very healthy,
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kind of a blast from the past.
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This is an old recipe of mine.
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Onion, tomato, spinach, and egg whites.
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and just really healthy and good for you.
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So, I always put the skillet on the stove
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and let it heat up to receive the eggs.
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So, five minutes or so to let the skillet get nice and warm.
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And I've done that today.
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I've got a little bit of oil in there. I'm using olive oil.
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At our house, we use a lot of avocado oil,
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but I'm at mama's house and she doesn't have any.
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So, you know, that's okay.
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I'm gonna start out by sauteing my onions just a bit
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and to that, I'll add my tomato and spinach.
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A good tip when you're making omelets,
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lots of people cook the egg first
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and then add the ingredients of the omelet later
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What I like to do is prepare everything in the skillet.
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Go ahead and cook the vegetables or the meats
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or whatever you have a little bit first,
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and then just pour my eggs right on top.
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I've always done it that way and it seems to just come out,
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everything's just better.
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It's easier. Less mess.
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Takes a little bit of the pressure off
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from skillet to skillet.
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I'll get my ingredients going.
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Get a little translucence on the onions,
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and get these veggies nice and warm.
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Okay, everything's really looking good here in our skillet.
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We've got the egg whites
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and we did this the old-fashioned way.
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These are actually separated eggs from egg whites.
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They do make just the egg whites
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that you can get at your local grocery store.
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So, you'll find 'em in a carton right next to your eggs,
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but these are divided egg whites and we've whisked them.
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And I always salt my eggs a little bit before I cook 'em.
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So, even when I do like just scrambled eggs at the house,
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I always crack the eggs into the bowl,
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salt them, and then whisk that in.
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So, just a little tip for you.
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I've got all my ingredients
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spread pretty evenly over the bottom of the pan here.
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Go ahead and add my egg whites,
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see if I can get a nice consistent omelet here
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without sticking it to the pan.
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you have to be a little bit more careful
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'cause boy, will they stick.
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And it looks like we're gonna be okay here.
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Yeah, it's already starting to,
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you can see it's already starting to come together.
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Just wanna make sure that it doesn't,
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So, I'm gonna give that just a minute
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to sort of start to come together.
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Why don't we take a break and we'll come right back.
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- [Paula] Hey, Lulu. What do you want?
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- [Bobby] Oh, you know what she wants.
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- [Paula] You want a treat? - [Bobby] Food, baby.
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Egg whites are tough to cook.
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They can stick, they can be really fragile. They can break.
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All sorts of things can happen with 'em
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when you don't have those yolks in there.
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But I think we've got the makings
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of a nice-looking omelet here as long as it doesn't stick
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and if it's not the color of coal underneath.
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So, let's cross our fingers.
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Hope that this will slide right out.
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We didn't add any cheese,
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but if you wanted to,
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you could at this point, right in the center.
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- That is a really nice-looking omelet.
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What kind of trick was that?
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if you like egg white omelets and I do,
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today's your lucky day. (clicks tongue)
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You should make this at home. Beautiful.
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It is egg whites, spinach, tomatoes...
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- [Paula] Onion. - And onion. (laughs)
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Sorry, I got distracted.
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And it looks beautiful,
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so make your egg white omelets at home.
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And again, separate 'em.
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Instead of buying the,
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instead of the cheat code
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of buying the egg whites in the box,
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you can separate 'em at home and make beautiful omelets.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
