Mexican Egg White Omelet #FantasticalFoodFight

Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.

This month's Fantastical Food Fight theme is OMELETS. January is National Egg Month and what better way to celebrate the egg than by making omelets?! I used to make omelets a whole lot but I don't really any more because Nick does intermittent fasting and doesn't eat breakfast and I'm trying to avoid eggs because of how much cholesterol is in them. However, the cholesterol is in the yolks and I thought I'd try this egg white omelet recipe because it's kind of the best of both worlds. I still get to eat omelets and it isn't super high in cholesterol.

I have to be completely honest and say that I wasn't really thrilled with taking the yolks out, but I'm trying to be open with compromises with food. I love food and I'm not happy about some of these changes. Even knowing all the ingredients (which are definitely some of my favorite things), I was still skeptical. And then this omelet BLEW ME OUT OF THE WATER! I made one with yolks for Nick and he was also super impressed. Honestly, the best omelet I've ever eaten and I think Nick agreed. I really didn't miss the egg yolks and I was surprised at how filling the 3 egg white omelet with the fixings was. I'm excited to see what my blogging friends are sharing for the first Food Fight of 2020. Make sure you check out their posts below!

(Print)
What you need:

• 2 tsp. extra virgin olive oil
• 1 small jalapeno, seeded and diced
• 1/2 cup diced red onion
• 1 clove minced garlic
• Grape tomatoes, halved
• Salt and pepper to taste
• 6 egg whites, whisked
• 1/2 avocado, diced
• 2 Tbsp. fresh cilantro 
• 2 Tbsp. crumbled Cotija cheese

Directions:

1. Heat oil in a medium nonstick skillet over medium-high heat. Add jalapeno and onion. Saute for 3 minutes, stirring occasionally.
2. Add garlic and tomato and saute for another 3 minutes, continuing to stir occasionally.
3. Season with salt and pepper. Then remove from pan and set aside.
4. Reduce heat to medium and add egg whites to pan. Cook for 2 to 3 minutes or until eggs are set.
5. Add jalapeno mixture and most of the avocado, cilantro, and cotija cheese. 
6. Remove from heat and fold in half. Remove from skillet and garnish with remaining avocado, cilantro, and cheese.

 Recipe from Gimme Some Oven

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The winner of the COOKIES Food Fight is Karen from Karen's Kitchen Stories with her Peanut Butter and Pretzel Chocolate Chip Cookies. Not only do these cookies have peanut butter, pretzels, and chocolate chips, they also have oats and sea salt too. It's all the best things in one cookie!