Egg-White Omelet with Greens and Parmesan Recipe

Egg-White Omelet with Greens and Parmesan Recipe

  • 1 pound greens such as spinach, Swiss chard, or beet or turnip greens
  • Water for boiling
  • 8 whites of jumbo eggs
  • 2 tablespoons parsley or watercress leaves, or a combination of both
  • 2 teaspoons Parmesan cheese
  • 1/2 teaspoon fine table salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil for pan
  1. Wash greens until free of all sand; discard tough stems. (If using Swiss chard, reserve stems for another use.) Cook until barely tender in boiling water; drain well, pressing out all liquid. Chop coarsely if not broken apart. Set aside until at room temperature.
  2. Beat egg whites until frothy. Stir in cooked greens, parsley, and/or watercress (leaves only), cheese, and salt and pepper.
  3. Heat oil in a heavy 10-inch (23-cm) nonstick skillet, and pour in egg mixture. Cook over fairly low heat, pulling back cooked edges of omelet to let uncooked portion flow underneath, about 4 minutes.
  4. When bottom is set, cover pan and cook over low heat until top is set, about 5 minutes. Cut in wedges and serve.