Recipe: Egg white omelette with bacon and sliced avocado

I had some leftover egg white after making these pot au chocolats. After weighing my options, I decided to cook a quick, easy and healthy egg white omelette. With the right ingredients and seasoning, an egg white omelette can be as tasty as a whole egg omelette.

Egg white contains almost no fat, no cholesterol, and contains about 17 calories in a large egg. It is often prized as a low-fat, high protein food.

Egg white omelette with bacon and avocado

When Baby C got back from school, I told her that she would be making mummy's lunch that afternoon. Recently, she has showed a lot of interest in cooking so I thought it would be nice to let her prepare lunch with supervision from me. She helped me fry the bacon, peel the avocado skin, squeeze lime over it, cook the omelette and grate cheese over it. Do you agree that she did a great job? Although I love baking with my kids, I think it is important for me to teach them to cook and eat healthy too.

After cooking, we both sat down and enjoyed this omelette together with a glass of avocado milkshake. We recently started buying these South African avocados and they are HUGE - used half to top the omelette and another half to make the milkshake. AWESOME lunch, made with love.

Egg white omelette with bacon and sliced avocado
Recipe by Baby Sumo, cooked by Baby C
Preparation time: 10 minutes
Cooking time: 5-7 minutes
Serves 1

Ingredients
3 egg whites
1 stalk spring onion, finely chopped
2 rashers streaky bacon, sliced thinly
A knob of butter
Salt
1/2 lime
1/2 avocado
1 tsp freshly grated Parmesan cheese

To garnish
Cherry tomatoes-on-vine
Lettuce leaves

1. To pit and peel the avocado, first you need to find the stalk and remove it. Hold it horizontally, with a knife through the centre until you hit the seed then move the knife in a circular motion until you go all the away around. Twist the avocado halves in opposite direction and it will come apart easily into 2 halves. Sink the knife into the avocado seed and remove.The avocado skin should peel off easily (use your hands). Slice into long thin strips and set aside. Sprinkle the avocados with the lime juice to avoid discolouration.

2. Melt the butter in a small frying pan over medium heat. Once melted, add the bacon and cook for 2-3 minutes until crispy and golden.

3. Beat the egg white gently with a fork then season with salt. Reduce heat to medium low and add egg white to the frying pan. Using a spatula, draw the outside of the omelette inward, allowing the liquid egg to escape around the edges (ie push the egg white from the edges in, the liquid egg will flow to the edges).

4. Scatter the spring onions around the omelette and cook the egg until it has just set, about 1 minute. Once ready, remove from heat.

6. Place omelette on plate and top with the Parmesan cheese. Arrange the avocado slices on the omelette, then season with some salt.  Serve with some cherry tomatoes-on-vine and lettuce leaves on the side.

Note: Egg white omelette generally cooks much faster than a whole egg omelette.

Healthy, wholesome lunch!

*You can also view my recipe for vegetarian egg white frittata here.

*I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by me (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.


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