Let’s pretend we’re at brunch.
What are you going to choose? A stack of toasty Belgium waffles with fresh berries and cream? Or a 3-egg omelet with all the trimmings?
(you know we’re going to share).
For me, food is very much mood-based. And guess what’s not on my crave list…
Eggs.
I’m a golden waffle/ buttermilk pancake/ chocolate croissant/ kind of gal when I want to indulge
But I don’t dislike eggs entirely. I’ll eat a hard boiled egg in a potato salad… and sometimes I’ll do sunny side up on toast. Maybe scrambled. With hot sauce.
Eggs are just too rich for my taste.
So, why the recipe?
Because once in a while the mood strikes.
I ditch the yolks (save for pasta carbonara) and make an egg white omelet. This version is California inspired, stuffed with creamy avocado slices and goat cheese. For crunch, I add sprouts. There’s all kinds of interesting sprouts at the supermarket these days; alfalfa, spicy radish, and sunflower to name a few. I’m using broccoli sprouts. I have a pack in the fridge and add them to salads and sandwiches when I remember.
Speaking of, when I was in kindergarten we used to grow sprouts as an activity. We had our own little jars filled with seeds and water. They were lined up near a sunny window, and within days, they began to grow. You can easily do this at home too.
I remember this vividly, of course. It’s food related.
And for the pièce de résistance: pickled jalapeños!
My passionate love affair with these spicy, briny wheels of heaven runs deep. I’ll eat them straight from the jar. Not kidding. And that vinegary juice? Drizzle it over pizza! You have no idea how delicious it is.
I adore hot peppers with eggs because it cuts through the richness.
Now, if I had to choose, I’d probably go for the waffle. But this is my kind of omelet… done light.
Printegg white omelet with pickled jalapenos
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 1
Ingredients
- tiny pat of butter
- 2 egg whites, lightly beat
- a few avocado slices
- small handful of sprouts (I used broccoli)
- 2 tbsp. crumbled goat cheese
- pickled jalapeños, to taste
Tips: use a small non-stick pan for best results
Instructions
- In a small, non-stick pan warm the butter over low heat.
- Add the egg whites.
- Meanwhile, slice your avocado. Since you’ll only need a few slices, wrap the rest to make guacamole if you want.
- Have a look at your eggs; they should be starting to set.
- Add the avocado, sprouts, and goat cheese. Fold the egg over to one side.
- Slide onto a plate and top with pickled jalapeños to serve.
Comments
Adri says
Always so pretty. Your food is always so pretty. Oh my, but how can you not adore eggs? They are one of my desert island foods, and when ever I go out to breakfast with my husband, family or friends everyone knows what I will order “2 eggs, basted, with bacon, crisp and dry, fruit instead of potatoes and whole wheat toast with butter, please.” Gimme those whole eggs!
Jennifer @ Delicious Everyday says
That omelet looks perfect! I love how “clean” it looks!
Emilie says
Hi Jennifer! It’s definitely a clean breakfast. I actually mentioned to someone after eating this how light it is. You feel full, but not as you would after eating a stuffed omelet with bacon and cheese. Anything avocado is good enough in my book! xo
Pam Green says
This is definitely a California inspired recipe! I love sprouts but never thought to add them to an omelet. I am SO trying this!
Emilie says
I think (subconsciously) I want to live in California right now! It’s so cold here! i can’t stand winter. This was definitely a light pick me up. How is the weather in your neck of the woods, Pam? xoxo
Traci | Vanilla And Bean says
This plate, the food, the colors; so elegant and lovely, Emily. I would have never thought to put jalapenos with goat cheese and sprouts, although I eat pickled jalapenos out of the jar (oh my love of them!) too! It’s a combination I’ll have to try. Those sprouts…How wonderful you have a wide selection at the store. I love sprouts on just about anything. I grow my own pretty regularly because I have to drive an hour to get fresh! sigh….
BTW – got my sourdough starter going again! It’s smelling tasty already! I’m soooo excited! Thank you for your nudge! First on the agenda is multigrain after 6 days of twice daily feedings!
Have a lovely weekend, Emilie!
(Ps – your recipe star rating isn’t working; neither is mine; I was alerted by a reader…??)
Traci | Vanilla And Bean says
I see, the stars don’t light up when clicked, but show up when the comment is posted… yet I clicked 5??
Emilie says
Traci, I have a feeling you will really like this recipe. The flavors just work. And good for you growing your own sprouts, it’s such a nice thing to have on hand. Have you done micro greens? I think I might give that a go this winter… I just need some window space where little toddler hands can’t reach. Talk about *sigh*
Thanks for the heads up about the rating- I just disabled it. I wonder what’s up?
Oh, and HOORAY for sourdough!!! I’m so excited I have a baker friend to chat with. It’s going to be soooooo good! I just know it.
Have a great weekend too xoxo
Del's cooking twist says
Beautiful dreamy plate! I simply love everything in it, Emilie. Well done!
Emilie says
Thank you lovely! It was fun getting into eggs again… the avocado didn’t hurt either ;)
kristie {birch and wild} says
You even make eggs look beautiful! You have so much talent, it’s awesome. I am making this omelet for dinner!
Emilie says
Haha… so do you my dear! Oh, my goodness- I hope you enjoy! It’s great for a light dinner too, fyi ;)
ruby88 says
This looks delicious and so healthy . Sometimes with omelets I use a bit of hot sauce but I haven’t tried jalapeños. After seeing this I will definitely give it a try!
Emilie says
Yes! I have to have my eggs with hot sauce. It cuts through the richness. That’s why I love the hot peppers. Try it!
cynthia says
This is perfection, Emilie! These photos are pure art and this omelette is right up my alley — sprouts are calling my name these days and I totally agree, pickled hot peppers are such a match made in heaven for eggs. Love this post!
Emilie says
Hi Cynthia! Thank you so much (I might be blushing). Go for the sprouts! You know, a new store opened up where we live and they carry such a nice variety of sprouts. I think it’s the way they’re displayed that got me hooked. I’m having fun adding them to all sorts of things. Besides, the rest of the winter produce is looking pretty grim.
Have a great weekend! Stay warm! xo
Laura (Tutti Dolci) says
I love the pickled jalapeños with this, what a great omelet!
Emilie says
Me too! So addicted to those things. They go really well with avocado too…