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This omelet makes for a quick and filling low-carb, veggie-filled breakfast.
2 egg whites, or 1/3 cup Haddar Egg Whites, plus 1 whole egg
salt, to taste
black pepper, to taste
1 tablespoon Bartenura Extra-Virgin Olive Oil
1/8 teaspoon turmeric
2 scallions, finely chopped, white and light green parts only
1/4 cup diced tomato
Whisk together the eggs, salt, and pepper. Set aside.
Heat the olive oil in a large skillet (ideally cast-iron) over medium-high heat. Add the scallions and turmeric.
Cook 30 seconds or until the scallions soften, stirring often.
Add the tomato and cook about one minute, stirring frequently.
Pour the egg mixture into the pan. Swirl the mixture so that it spreads evenly.
Cook about two minutes until the edges of the egg mixture start to brown; flip to cook the other side.
Recipe by Beth Warren. Photography by Moishe Wulliger. Reproduced from Secrets of a Kosher Girl with kind permission of the author.
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