Summertime means fresh produce and more time to spend with friends and family. This time of year gives us the perfect opportunity for creating some new, delicious menu items!
We love breakfast! (No surprise there.) Summer inspires our creativity in the kitchen. As we specialize in gourmet breakfast menus, we’ve created a new one just for you, our readers! While this menu is quite elegant, it is also very easy to execute. A great way to impress and delight your friends at your next brunch get together.
The Colonial Gardens Gourmet Summer Breakfast Menu: Part 1
The Sundress Egg White Omelette
Just because we’re going gourmet does not mean we can’t stay healthy. Very hot summer days sometimes demand lighter fare, especially in the mornings. However, egg white dished can tend to be a bit boring, as well as difficult to execute.
We call this dish the “Sundress Egg White Omelette” because, much like a sundress, this recipe is light, fun, and has many different styles that can fit any individual’s tastes. This recipe allows you to create the perfect base for any filling and flavor palette.
But, egg white can be so hard to cook, right?
True. We have cooked our fair share of egg whites that have stuck to the bottom of the pan. But, here’s what we’ve learned from our egg white studies…
The secret to creating a great egg white dish:
- Choose your mix-ins carefully! Watery veggies, like tomatoes and spinach, will cause your omelette to be drippy. (We actually prefer to add in the veggies after.)
- Cook the omelette low and slow. A high heat creates a deflated, burnt mess instead of a fluffy, snow white omelette.
- Use real egg whites. While the boxed kind is great for meringue or works in a pinch, there is no substitute for the flavor and consistency of fresh egg whites.
- Use a ceramic coated or non-stick pan. This will keep the egg whites from sticking, which they tend to do in a stainless steel pan.
- There’s no need for a fancy flip! Flipping tends to break the egg whites, as they lack the flexibility that the fat of a yolk would provide. Using the low and slow cooking technique will allow the eggs to cook through, without having to flip them.
Here’s Our Recipe!
- 3 egg whites
- 1 tbsp olive oil, coconut oil, or bacon grease
- 1/8 tsp garlic salt, or powder *See Notes #1
- 1/8 tsp onion powder
- Freshly ground black or white pepper
- 1/4 tsp fresh herbs of your choice *See Notes #2
- 1 tbsp freshly grated parmesan or cheese of choice
- Any fillings of your choice! *See Notes #3
In a small pan, add the oil and heat over medium low heat.
While the pan is heating, separate your egg whites and place them in a medium mixing bowl. Whisk vigorously until the egg whites are nice and frothy, ~1 minute. Add in the garlic salt, onion powder and herbs. Mix to combine.
Add the egg mixture to the heated pan. Let cook on one side, allowing them to set. Once they have turned white and are starting to set on the sides, add the grated parmesan to the top of the omelette, which should still be wet.
When the top is almost set, add in the fillings of your choice and fold over the omelette to make a half moon shape. Cover the pan with a lid and allow to finish cooking for ~30 second.
Remove the lid and slide the omelette out onto your plate. Garnish with chives, parsley, or cilantro, depending on the fillings you chose. (This is where you’ll be glad you used a non stick pan and low heat!)
*Notes #1: We choose to use the powered onion and garlic powders for this recipe because it is an easy way to add in some flavor, without the added moisture of the fresh onion and garlic itself. This addition will ensure the egg whites have some flavor of their own, without outshining the fillings.
*Noted #2: Choose herbs that will compliment your fillings. For example, if you choose an earthy filling, such as sausage, mushrooms, and onions, try adding thyme or rosemary. If you plan to go with a fresh, Mexican filling, add in some fresh, finely chopped cilantro. Use care to not add too much to the omelette itself. It is meant only to compliment the filling. If you are using many herbs in the fillings themselves, you can leave the herbs out of the egg white mixture all together.
*Notes #3: For the fillings, you can get creative! If you like cooked fillings, sauté onions, sausage, and mushrooms. If you prefer a fresh filling, try fresh tomatoes, jalapeños, avocados, and cilantro. The theme and the fillings are completely up to you and your guests. This versatility makes this a great recipe for brunch parties where guests can choose their own fillings.
Our Next Article will be a continuation in the
Gourmet Summer Breakfast Ideas Series:
Gourmet Avocado Toast!
How about you? What is your favorite summer breakfast meal?