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Omelets are the perfect breakfast food. You have so many options to fill and top them with. Depending what you choose to put in them they are low in calories and a healthy choice for breakfast. I particularly love raw or sauteed vegetables with fresh herbs and cheese, especially Greek and Goat cheese. Using fresh herbs like basil, thyme, cilantro, tarragon or oregano helps bring out garden fresh flavor in the otherwise bland tasting egg, it gives it texture and life! I have a friend who actually has a chicken coop in her back yard and her hens lay eggs daily. She brings fresh eggs to me often and it is a such a treat. I don’t make egg white omelets out of those, you miss the whole point of eating freshly laid eggs if you do, I use the organic eggs from the market to make egg white omelets and save the yolks to make mayonnaise or a soufflé. Raw egg yolk will keep in the refrigerator for up to 2 days in an airtight container.

This egg white omelet is delicate but bursting with flavor. The combination of the maple turkey bacon adds a bit of sweetness which works perfectly with the fresh herbs. The olive toast is just the right touch to make this breakfast one you think about all day long! Enjoy!
2 slices turkey bacon
2 teaspoons dark brown sugar
2 teaspoons pure maple sryup
1 tablespoons extra virgin olive oil
½ small zucchini , diced into small cubes
¼ red bell pepper, diced into small cubes
1 scallion , chopped small
¼ teaspoon kosher salt
3 egg whites
1 tablespoon water
cooking spray
1 tablespoon greek feta, broken into chunks
1 cup fresh watercress
2 teaspoons Extra Virgin Olive Oil
1 teaspoon fresh lemon juice
pinch of kosher salt, a pinch is considered an 1/8th of a teaspoon
3 fresh basil leaves, torn into small pieces
1 teaspoons extra virgin olive oil
pinch of kosher salt and black pepper
1 slice olive bread, toasted
1 thyme sprig
Heat a small oven proof skillet on medium high heat for 30 seconds, add the turkey bacon and cook according to package direction. When the bacon has finished cooking add 1/2 teaspoon of the brown sugar on each strip evenly and the maple syrup. Set aside.
Place a oven rack under the broiler 4″ inches from the heat source, turn on the broiler.

Heat a small non-stick skillet on medium high heat for 1 minute. Add the olive oil and swirl, add zucchini, bell pepper, scallion, 1/4 teaspoon of kosher salt, saute for 1 minute shaking pan back and forth. Take the pan off the heat and set aside on a cool burner. In the bowl with the egg whites add the water, salt and whisk until small bubbles start to form on the sides. Generously spray a non-stick round 9″ inch omelet or fry pan. Turn the heat to medium and pour the eggs into the skillet. When the sides start to set after 8 to 10 seconds use the rubber spatula to bring the cooked edges in towards the center, tilt the pan to one side so the uncooked eggs run to the edge of the pan. Keep doing this until the omelet is almost set and still moist on the surface. Shake gently back and forth to loosen the omelet, using a metal spatula flip the eggs over on to the other side. Turn off the heat. Quickly add the sauteed vegetables and Feta Cheese to the top half of the omelet. Fold the bottom half over the top.

Place the bacon in the fry pan under the broiler for 30 seconds to a minute or until the sugar has started to caramelize. DO NOT WALK AWAY
Remove from oven set down on burner and begin to plating.

Mix the watercress with olive oil, lemon and salt, toss well.
Lift the omelet out of the pan with a metal spatula onto a plate. Add the watercress to the top of the omelet, garnish with 4 to 5 small leaves of basil, chives and an extra DRIZZLE (not even a teaspoon) of olive oil. Sprinkle a pinch of kosher salt on top and crack a pinch of black pepper over. Serve with toasted olive bread!

Serves 1

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