Not a smoothie bowl and I wouldn’t recommend that you blend it, but it does involve fruit! Linking up with Fairyburger, Chocolate Runner Girl, and Fit Foodie Mama for Foodie Friday and Laura for Strange but Good!
This omelet sounds crazy, and maybe it is, but if crazy is bad, I don’t want to good.
Ok, fine. Maybe I can’t do normal anyway.
I created this masterful “Peach Salsa” Egg White Omelet recipe on Saturday after my long run. We all know how much I like my breakfast foods after I run, but as I was on my own this weekend (also, laundry was in the wash downstairs), I decided to be creative (read: lazy) and make my own concoction of egg white goodness rather than let someone else do it for me. (read: I couldn’t wait that long).
Objective A: Refuel
I was looking through our (rather paltry) fridge selections, and espied a peach that was needing to be eaten. I sliced into it… and it was perfect. So sweet, so juicy and flavorful.
All of the sudden, you would think that that peach was an elixir and I was ailing I don’t know what. It was all I could do not to go crazy on it then and there. But for once, I stood my ground. Well, okay, I sliced half of it and ate that half while I was cooking.
Objective B: Use Peach
Recently, a coworker brought in a selection of cherry tomatoes, Serrano peppers, and jalapenos from their garden, and I, of course, took it upon myself to help them unload their harvest. I love me some jalapenos, but I was particularly excited about the serranos. For those who don’t know, Serrano peppers have varying degrees of heat (like a jalapeno) but there is also an inherent sweetness to it. Think a poblano, perhaps. The heat isn’t a clean out the sinuses heat (of course, it can be, especially if you leave in the seeds and ribs), but rather a more nuanced and layered heat that truly tastes of pepper.
Objective B: Use Serrano
Luckily for me, I love fun flavor combinations and I love sweet-spicy-savory together, so I decided to be mega awesome and create something fun that I honestly had no doubt would work because hello, who hasn’t had peach salsa before and liked it? Thus, the Summer Peach Serrano Pepper Salsa Egg White Omelet was born.
Cooking the peppers, onion, and garlic mellows our their flavors and brings out more caramelized, slightly sweeter notes so that they work perfectly with the sweetness and slight acidity of the peaches and tomato. If you have it, finish with fresh cilantro (or don’t), a dab of Greek Yogurt (or don’t), and avocado (or don’t)!
I enjoyed this omelet with a small spinach salad, 2 pieces of toast with nut butter and jam, Greek Yogurt with cereal, and the other half of the peach (I had also had some food right after the run). The meal provided me with protein, fat, fiber, carbs, and some needed sugar and salt to help me replenish my muscles! I highly recommend this flavor combo, even if you try it in a different way! But I also recommend that you add the avocado for healthy fats, as this does utilize egg whites (making the omelet sooooo fluuuuffaaay!). Summer peaches and Serrano peppers (or even hatch chiles, if you can find them!) were meant for each other! Combine brunch and your favorite snack into one with this Peach Salsa Egg White Omelet!
- 2/3 cup liquid egg whites (or desired amount, about 3 large eggs)
- 1/8 cup water (about 1 tbsp. per egg)
- 1/2 peach, chopped
- 1 small Serrano pepper, minced or sliced, seeds and ribs removed (unless you want something spicy)
- 1/8 cup white onion, chopped
- 1 small clove garlic, minced
- Salt, pepper, desired herbs (such as parsley and cilantro)
- 1/4 avocado, sliced
- 1/4 cup Greek Yogurt, plain
- 1 Tbsp fresh cilantro, rough chopped (or as desired)
- Combine egg and water, whisk to combine.
- Bring sauté pan over medium heat. When at temperature, spray with cooking spray or grease as desired.
- Place peppers and onion in the pan, sprinkle with salt and cook (stirring) until browning. Add garlic and cook until fragrant. Add peaches, stir and remove to plate or dish after about 30 seconds (or just browned on both sides). Add tomatoes to mixture (off the stove).
- Return pan to heat and increase heat slightly (about a 6 or 7 out of ten). Regrease.
- Pour egg and water mixture into pan. Should be hot enough to start to bubble immediately.
- Make sure that egg and water are even in the pan. After about 30 seconds or so, distribute the veggie and peach mixture throughout the surface. Rotate/tilt pan to make sure cooking evenly. Sprinkle with salt and pepper. Lower heat to medium and let omelet cook until nearly all the egg is set (should still be soft, but not liquidy). If desired, add Greek yogurt, cilantro, avocado.
- Lift egg around the sides (all of the sides) and fold in half.
- Cook on medium for about 30 seconds and then remove from heat. Let sit another 30 seconds then transfer to serving plate. Top with more yogurt, herbs, avocado or other toppings!
Have you ever used a sweet ingredient in an omelet?
What was your last super fun flavor combo?