Okay, so things have been crazy around these parts. Back in January I bought a groupon for crossfit. I’d been wanting to try it for over a year, and I always had some excuse about why it was a bad time, but I finally bit the bullet and signed up. Oh, and I totally love it. Also, I signed up for my first triathlon! I’m ridiculously nervous because up until my first swimming lesson at the end of January, I literally only knew how to not drown, and I didn’t even do that very well. Training has been going pretty well, but it is definitely challenging me and pushing me in new ways. 
So as you can imagine, I am hungry literally all the time. Between crossfit and tri training, I am working out 2-3 times most days, and it’s been really fun, but I’ve definitely had to change the way I eat a little bit. My body needs way more protein, and way less of the junk so that the majority of my calories are actually useable. 
I’m not a big fan of cooking meat. I don’t know…the texture of raw meat…I just…don’t like it. Also, when I get home at 8pm covered in pool water and ultra-hungry, I just want the fastest thing possible, so I have been eating a lot of eggs. I’ve always been a mostly whites person, but I started to be totally over separating eggs for 20 minutes before I started cooking, so I jumped at the opportunity to give AllWhites® egg whites a try! 
We all know egg whites are a great source of lean protein–in fact, some say it is the purest kind! And with 25 calories, 0 grams of fat and 5 grams of protein per serving, AllWhites delivers on every account! For those of you that enjoy Weight Watchers will also be glad to know that AllWhites have ZERO points +! 
I’ve been making lots of different scrambles and omelets, but this caprese omelet has probably become my new favorite. I love all the added vitamins from the spinach, and you guys know I am a sucker for the caprese flavor combination, and I love that balsamic glaze so freaking much. It takes a little extra time, but it’s worth it in the end. Plus the high protein content from the AllWhites make this a perfect post-workout breakfast, lunch or dinner. Seriously, omelets for dinner. You need to.
A simple, healthy, protein and veggie packed breakfast, lunch or dinner with all the flavor of a classic caprese salad.
Ingredients
- 1/2 tbsp olive oil
- big handful fresh baby spinach
- salt and pepper
- 3/4 cup AllWhites liquid egg whites
- 1/2 roma tomato, thinly sliced
- 1-2 ounces fresh mozzarella, thinly sliced
- 1 basil leaf, thinly sliced
- 1/3 cup good quality balsamic vinegar
Instructions
- Begin with the balsamic glaze by pouring balsamic vinegar into a small sauce pan over high heat. Bring to a boil and reduce to medium-medium high to simmer. Stir occasionally until sauce has reached desired thickness., about 20-30. Once desired consistency is reached, remove from heat immediately.
- Heat olive oil in a small nonstick pan over medium heat. Add spinach and season with salt and pepper. Cook until spinach softens and cooks down slightly. Pour AllWhites on top and season with additional salt and pepper if desired. Cook until egg whites are fully set and bottom is lightly golden, about 5 minutes.
- Carefully slip eggs and top one half with sliced tomato and cheese. Cook until bottom is fully cooked, about 2-3 minutes. Fold the omelet in half and top with additional cheese if desired. Remove from heat and top with fresh basil and drizzle with balsamic glaze.
Interested in trying out AllWhites? Check them out on Twitter and Facebook! And for recipe purposes: • 3 tbsp. of AllWhites = Approx. 1 large egg • 1/3 cup of AllWhites = Approx. 2 large eggs • 3/4 cup of AllWhites = Approx. 4 large eggs
Also, BlogHer is giving one lucky reader a $100 Visa gift card!! All you have to do is leave a comment below, so tell me: How do you fuel the way to a healthier you?
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