I try to incorporate one meatless meal per week. I’d love to make it two meals, but the hubby is not quite ready for that. Ever week, I’m always excited to try my meatless recipe as it’s always a nice change from the norm. We still get plenty of protein, incorporating either beans, tempeh, tofu or Beyond Beef chicken strips or beef crumbles.
This week I decided since we had plenty of egg whites in the fridge that I would use our tofu to make egg white omelettes. The results were fantastic. I impressed myself with this one! The husband was thrilled with this dish and even rubbed his belly – I know.
- 9 tbsp egg whites + 1 tbsp water (per omelette)
- 1 red bell pepper
- 3 oz mushrooms
- 1 package of super firm tofu (or your favorite consistency)
- 1 tbsp butter or coconut oil
- 2 tbsp olive oil or coconut oil
- seasoned salt
- salt and pepper
- Chop your mushrooms and bell pepper and if necessary your tofu - mine came pre-cubed. Add to a skillet with some olive oil over medium high heat. Season your tofu and veggies with seasoned salt and pepper. Cook until your tofu has developed color and your veggies are to your desired done-ness.
- In another skillet, melt some butter or coconut oil over medium heat. Add in your egg whites and let them cook until you have just a little bit of wetness. Slide the edges so that any runny egg whites can slide under and cook.
- Add in your "filling" of tofu, mushrooms and peppers to half of your omelette. Fold over the other side and carefully place on your plate. Season with salt and pepper to taste. Enjoy!
This recipe is: vegetarian, gluten free, grain free, low carb, diabetic friendly, nut free, healthy, under $20