Saturday, June 16, 2012

The Aftermath of Making ALOT of Ice Cream

If you have ever made ice cream from scratch you know that most recipes include using egg yolks.  While in college my grandparents gave me an ice cream maker and to this day it still comes out at a good majority of family parties, especially Father’s Day since the weather is warm and well, the Colonel loves his ice cream!

When making ice cream for Father’s Day (more on that soon) I used 2 dozen egg yolks which left me with 2 dozen egg whites.  Luckily there are a lot of things that you can do with egg whites, meringues, angel food cakes and my favorite, omelets.

Omelets are one of my favorite go-to meals both for a Sunday morning brunch as well as a Tuesday evening dinner.  I enjoy egg white omelets but rarely ever make them because while there are a abundance of ways to use up egg whites I don’t know of too many ways to use egg yolks.

When ice cream making presents itself so does the possibility of egg white omelets, yah!

While eggs are often seen as high in fat and cholesterol they should also be seen for the protein, vitamins and minerals they provide. 

A great way to get the best of both worlds?  Just eat the white!  The majority of the fat and cholesterol of the egg is in the yolk and the protein is in the white, when you only use white in your omelet you are loading up on protein without all of the fat.  Of course this does mean that recipes like ice cream that only use the yolk are void of protein and high in fat, but that’s a whole other story, now back to the healthy omelet.

Start with a hot pan over medium high heat.

Throw in a bunch of veggies, whatever you happen to have.  I love spinach, mushrooms and peppers.

Cook until they are tender and then set aside.

Next return your pan to medium high heat, add a little cooking spray and then some beaten egg whites.  Since each egg white is technically half the egg, a “3-egg omelet” would use 6 egg whites. 

In the even of mass separation, such as the case of my 2 dozen egg whites all hanging out on one large bowl use the 1/4 cup rule.  1/4 cup of egg whites is the equivalent of one whole large egg.

Allow it to cook, you can flip if you want, but I rarely do.

Next comes the fun part, toppings.  Since this omelet is already super healthy with the egg whites and soon to be added veggies I allow a little splurge in the form of cheese.

I start with a little ricotta.

Top with the pre-cooked veggies

Sprinkle on a little mozzarella

And then cover with a lid to allow the cheese to melt slightly.

Finally, turn the omelet out onto a plate, hit it with another little sprinkle of cheese and you are good to go!

Breakfast, lunch, dinner; no matter what time of day, a veggie egg white omelet makes a great meal

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