I love smashing an egg yolk and seeing it pour over my garlic fried rice, but the egg white is actually my favorite part of an egg. This morning, I decided to play around the kitchen and make myself an egg white omelette.
egg whites from four eggs
one red bell pepper
half a small white onion
one clove of garlic
cheese cut into cubes
I cubed the bell pepper and the onion, then minced the garlic. I then tossed them around in a pan with heated unsalted butter for a few minutes, and set them aside. After pouring in a small bit of canola oil in the pan, I poured the egg whites in and let it cook for a short while, then when it was nice and done, I dished it onto a plate and scattered the bell pepper, onion, garlic, parsley, and cubed cheese on one side of the egg whites…
…folded it in half…
…and voila! a nice, hefty meal.
And above is my complete breakfast, the omelette paired with a croissant from The French Baker. Interestingly, their croissants nowadays are much bigger than they used to be.