I suppose it is no surprise to you when I divulge that I would rather eat the egg whites than the entire egg. However, it may surprise you that this didn’t come about because of my healthy ways. I have disliked yolks from the time I was little. This was most evident in hard-boiled eggs as I would peel the shell off the egg, split the egg in half, and remove that nasty yolk (I’m thinking of all those years of eating dyed Easter eggs).
While my taste preference for no-yolks is still alive and well (generally if I do eat yolks, they should not be runny . . . my husband will NEVER understand), I am constantly looking for different ways to enjoy my egg whites. This, my friends, is one of my favorites. Feta cheese is like magic when it is paired with egg whites. And, now that fresh tomatoes are in season, this breakfast is fantastic. The beauty of this dish is that you can really put your desired amount of black beans, tomatoes, and feta in there. So, do as you need – but you really should not knock this dish until you try it. It’s uniquely yummy!
For those of you that cannot stomach the thought of eating only egg whites (I know there are some of you out there), you can easily do 2 egg whites and 1 whole egg with this recipe. The calories go up a smidge (say about 50 per yolk) when doing so, but it is still healthy that way.
Egg Whites with Black Beans, Tomatoes & Feta
3 egg whites
salt and pepper, to taste
2 tablespoons black beans
1/4 cup chopped tomato
1 tablespoon reduced fat feta cheese
Lightly coat a small nonstick skillet with cooking spray and place over medium heat.
Meanwhile, in a small mixing bowl, beat the egg whites with salt and pepper. Pour into warmed skillet. Stir/scramble until eggs are set but still moist.
Add the beans, tomato, and feta cheese to the skillet and stir to blend with the eggs and heat through. Serve warm.
Fat: 2.5g (1.5g = Sat.)