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Egg white omelet with sun dried tomatoes, scallions, arugula, and goat cheese

David was in Europe for two weeks recently, and to be honest I didn’t find myself cooking or baking nearly as often as I usually do. It’s not like I don’t enjoy cooking for just myself, but the recipes I write for my blog usually serve more than one person. But omelets are definitely something that’s easy to cook for one.

I wanted to keep my Saturday breakfast healthy so I went with just egg whites. The key to a good egg white omelet is to whip a good amount of air into the whites just before pouring them into the hot pan. Now, I really like this combination of sun dried tomatoes, scallions, arugula, and goat cheese. It was very filling, and super delicious!


4 egg whites
Sun dried tomatoes (the dry kind)
Hot water
Goat cheese
Olive oil
Kosher salt
Black pepper


1. I was using dried tomatoes, so I had to start by rehydrating them in hot water.

2. Dice vegetables.

3. Whip egg whites until foamy.

4. Pour egg whites into a warm pan, then add fillings and sprinkle with kosher salt and pepper.

5. Carefully fold, then flip until browned on the outside and cooked white all the way through.

6. Plate with more sliced scallions and a few crumbles of goat cheese.

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