Wednesday, May 22, 2013

Egg Whites Sweet Crab Omelets and Smoky Caprese Salad


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I used to like eggs that are sunny-side up only, until I met my Husband.  He’s more of a scrambled eggs and omelet guy.  So, cooking eggs differently was a “challenge” to me in the beginning.  You might think otherwise because I love to cook so much; how is it possible that those cute little eggs be a challenge to me, isn't it?  Well, it did happen, especially with omelets.  Until one day, my Husband showed me the proper way to cook an omelet, the fears went away.  Oh…by the way, Hotel and Restaurant Management was my Husband’s undergrad major.  He was the one who received the “proper” training in the kitchen.  I’m more of a self taught, “mix and try”, “trial and error”, “that taste yucky and let’s try it differently”, and “let’s see what happen if I add this to the mix” kind of cook.  See how much fun I’m having in the kitchen?

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Anyway, I’ll shared my tips in making the perfect omelet with you in just a moment.  This particular recipe is an Egg Whites, Sweet Crab and Spinach Omelets.  But you can also use whole eggs instead of just egg whites.  Besides the tips I got from my hubby years ago, I got extra helps today in the kitchen.
These are some EGGcellent tools to have around for sure.

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I’ve got these new tools from OXO.   Let me show you how each of them help me out today.  They were so easy to use and saved me lots of time in the kitchen.  First up is the 3-in-1 Egg Separator.  Just hook the Egg Separator onto the side of a bowl, crack an egg in it and you have a perfectly separated egg!  Save those egg yolks for this Classic Crème Brûlée or these ice cream recipes.

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Up next is the Egg Beater.  It perfectly aerated egg whites and my omelet came out light and fluffy.  I added a dash of milk and a pinch of sea salt in my egg white before beating.  It was so easy to use and my kids took turn in the kitchen and helped me beat up the egg whites.

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Only 10 to 15 seconds later, the egg whites were ready.  The two stainless steel beaters can be removed for individual cleaning with just a push of a button (and they are dishwasher safe).  Don't you love that?

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Tip #1 in making a perfect omelet:  Get the fillings ready before cooking the eggs/egg whites. 
I sauteed a couple handfuls of spinach along with a clove of minced garlic, add salt and pepper to taste and set aside.  Next item for filling was sweet crab meat, they were already out of the shells so I didn't have to do any prep works.  Then I chopped some chives and set them aside as well.  If you’re adding other fillings that requires cooking, such as mushroom, bell peppers, etc., this is the time to get them prepped as well.

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Tip #2 in making a perfect omelet: Use a non-stick pan.
Tip #3 in making a perfect omelet: Use low heat.  You want to make sure to cook the egg whites low and slow so it stays tender and not browned up.

I used 3 egg whites here for one omelet, you can also use 2 whole eggs instead. 

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When the egg whites are 80 percent set, add the spinach onto one side.

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Then, add the sweet crab meat on top.

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Sprinkle on some fresh chives.

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The next step used to be the most “scary” part for me, flipping the omelet.  Here goes Tip #4 in making a perfect omelet: with a spatula, gently go around the edges of the omelet to make sure nothing sticks before flipping.  I used this Flip & Fold Omelet Turner. 

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This Flip & Fold Omelet Turner was the ideal shape and size for making the perfect omelet.  I definitely love the flexible head and edges that conform to rounded pans.

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Simply slide the omelet off the side of the pan and onto the serving plate.  Serve your fresh omelet with a wedge of lemon and you have the perfect breakfast.  I serve it as a brunch, and therefore, I also prepared a Smoky Caprese Salad.  Let me show you how I made that as well.

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First, place some arugula on the serving plate.  I love the peppery and spicy flavors from them.

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Next, place a few slices of smoked fresh mozzarella on top.  I love the smoky flavors in this salad.  It balanced well with the peppery arugula.

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Next, a few slices of tomatoes on top. 

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Then, a tablespoon or so of fresh basil leave, julienned. 

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Last but not least, drizzle some balsamic vinegar, EVOO, salt and pepper to taste and enjoy!


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This Egg Whites Sweet Crab Omelets pairs really well with the Smoky Caprese Salad.  This Smoky Caprese Salad was probably the most simple salad that I've ever put together, yet packed with amazing flavors.  After all, it's the freshness and combination of ingredients that make this salad so irresistible.

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Both recipes are pretty easy to prepare, isn't it? With the tips I shared with you on how to make the perfect omelets, I can guaranteed you'll be able to make the most beautiful, light and fluffy omelet for your family, or for yourself.


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We just celebrated Mother's day not long ago, but please don't forget Father's Day is coming up soon (June 16th).  This could be the perfect brunch to serve and celebrate Father's Day together.  Do you have any plans for Father's Day yet?  I would love to hear from you.

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Disclosure: I received a set of the EGGcelent tools from OXO as shown in this post free of charge.  I was not required to write a review but I loved the tools so much that I just wanted to share with you.  All opinions are 100% my own.  Thank you again, OXO for the Eggcellent gifts.




Egg Whites Sweet Crab Omelets: (Printable Recipe)
Servings: 2

1 tablespoons olive oil, divided
1 clove garlic, minced
3 cups baby spinach
6 egg whites
1/4 cup of milk
1/2 cup lump crab meat
2 tablespoons fresh chives, chopped
sea salt and pepper to taste

In a medium non-stick skillet, heat one teaspoon olive oil on medium heat, add garlic and heat until fragrant.  Add spinach and stir a few times, remove from heat.  The residual heat should be able to wilt the spinach.  Add salt and pepper to taste.

Return pan to the stove and turn heat to low.  In a large mixing bowl, beat egg white, milk and a pinch of sea salt together.  Add a teaspoon of olive oil to the skillet, then add half of the egg whites mixture in the pan.  Swirl the egg white mixture around to cover the bottom evenly.  When the egg whites are 80% cooked, add half of the spinach onto one side.  Then, add 1/4 cup of the the sweet crab meat on top and sprinkle on 1 tablespoon of fresh chives.

With a spatula, gently go around the edges of the omelet to make sure nothing sticks before flipping.  Fold the omelet in half and slide off from the pan onto a serving plate.  Repeat with the remaining of the ingredient for the second omelet.


Smoky Caprese Salad:
Servings: 2

2 cups baby arugula
4 ounce smoked fresh mozzarella, sliced
2 tomato, sliced
2 tablespoons fresh basil leaves,  julienned
2 tablespoon balsamic vinegar,
1 teaspoon extra virgin olive oil
salt and pepper to taste

Evenly divide the arugula onto 2 serving plates.  Top each plate with a few slices of smoked mozzarella, tomato slices and sprinkle on the basil leaves.  Drizzle the balsamic vinegar and olive oil on top, sprinkle with salt and pepper, to taste.

72 comments:

  1. I will have to put my son make this omelet for my husband. He would love this and it will be the perfect gift for father's day!

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    1. Oh...how lucky your son is old enough to prepare this dish. I can't wait til my kids are old enough to handle cooking on the stove all by themselves. :)

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  2. Hi Amy, very nice recipe. Great ideas to use up egg whites. Yours look so luscious and delectable. You're an excellent cook. 2 thumbs up for you.
    The salad look very appetizing too. Thanks for sharing.

    Have a great week ahead.

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    1. Thank you so much, Amelia. Well, I guess I just love to play around with different ingredients a lot, and practice makes things better for sure. :P I have my fair share of mishaps in the kitchen (that I just seldom blog about those). hahaha....Wish your weekend was good and have a wonderful week ahead of you.

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  3. Wow! What a lovely and interesting recipe! The salad looks really yummy too! Drooling over here! :)
    http://www.rita-bose-cooking.com/

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    1. Thank you, Rita. Glad you like my recipe. The salad is really refreshing. Wish you a wonderful week ahead.

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  4. Perfect for a Sunday brunch...or anytime!

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    1. Thank you, Belinda. :) I can probably eat this any time. Wish you a wonderful week.

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  5. I have those OXO tools and I swear I have used that flipper for everything BUT an omelet! I definitely need to get on that.

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    1. LOL....I found myself using the flipper on everything too. It's so cool and so easy to use. :)

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  6. Amy, what an excellent and informative post with a wonderful recipe - I like the fact that you made an omelet with only the egg whites and the filling of fresh baby spinach and crab meat sounds so wonderful! The smoked mozzarella is just a wonderful cheese and such a refreshing and delicious change from the regular mozzarella! Great recipe and wonderful tips!
    Have a fabulous Thursaday!

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    1. Thank you, Andrea. Yes, it's light with just egg whites....so perfect for us Ladies who are trying to watch our waist lines. ;) Glad you found my tips helpful. Have a wonderful week.

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  7. Wonderful recipes, Amy, and I love Oxo products, too. Have several different items, my favorites would be the salad spinner and cherry/olive pitter. It is nice to see a dish using smoked mozzarella. xo

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    1. Thank you so much, Barbara. I agree, I love my OXO products. :) Oh...I love the salad spinner too. I don't have the cherry pitter yet so I gotta check into that. Thanks for recommending.

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  8. Great tutorial. An omelet is one of those things I can never get quite right! I've never made an all egg-white one either, and I love the idea of the sweet crab in it. I'd love this for breakfast!

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    1. Thank you, Monica. Yes, an all egg white omelet because I try to keep it nice and light. :) Also, I think it taste better with the crab meat than whole egg. Wish you a beautiful week ahead.

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  9. I had a good laugh reading your description of your cooking style. This is exactly me! (Especially the "let's see what happens if..." part corresponds).
    As for eggs, I love them in every single form. This omelet looks very elegant and unusual to me. I have already heard about egg white omelets but I have never tasted or tried making them. The salad is obviously fabulous! I like every single ingredient and rocket certainly adds a spicy kick to it.

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    1. Thank you, Sissi. Good to hear you like to "play around in the kitchen" like I do. :P

      I'm glad that you like my my recipes. The egg white omelet is lighter than regular egg omelet. Taste is also more mild and subtle so it's perfect companion with the crab meat. :)

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  10. Thanks for stopping by my blog. I'm definitely going to try this omelet recipe. I need to get that omelet turner, though.... ;)

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    1. :) Thank you, Jo. Oh, let me know how you like this omelet if you try. Yes, that OXO flipper is amazing. I'm using it on everything else as well as omelets. So easy to use.

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  11. Nice omelet and nice salad...
    Thanks for sharing.
    Have a great day.

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    1. Thank you, Laurel. Glad you like them both. Have a wonderful week.

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  12. Now that's a healthy supper! Love caprese salads too!

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    1. Thank you, Barbara. Yes, I love this lighter version of omelet. :) Definitely made me feel good after eating.

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  13. What a beautiful, healthy and delicious omelet! I love everything that you used. Also smoky Caprese Salad looks sooo beautiful with all the popping colors...just one balanced meal! Enjoy the rest of the week!

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    1. Thank you so much, Sandra. Glad you like this healthier version of Omelet. :) Have a wonderful week ahead.

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  14. I don't eat eggs..but your dish looks awesome..lovely clicks as always

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    1. Thank you, Gayathri. Sorry that you don't eat eggs. But you can still enjoy the salad. :) Have a wonderful week ahead.

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  15. Cool kitchen gadgets, Amy.
    The savoury egg white crepe looks so beautiful and delicious.

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    1. Thank you, Angie. Yes, Those are some really cool kitchen tools and I love how easy they are to use. ;) Have a wonderful week.

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  16. The omelet sounds great ... caprese salad is always a winner ;)

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    1. Thank you. Glad you like both of the recipes.

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  17. This looks like my kind of meal. I love egg white omelets and whenever we go out to breakfast that's all I have. Sometimes I make them for dinner as well and fill them with all sorts of veggies. Caprese salads are also yummy and very satisfying.

    As for the OXO tools, they're my favorite tools of all. I have a habit of collecting them. Did you know that OXO makes all their tools with Parkinson's patients in mind. The easy grip handle makes it easy for the patients to hold and handle.

    Great recipe and photos! Thanks for sharing.

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    1. Thank you, Vicki. Oh you bet I can eat this omelet and salad any time of the day. :P

      I love all the OXO tools, they sure are easy to use and the gripping is the best. :) Thanks for sharing the information.

      Have a beautiful week.

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  18. Oh, that looks so delicious. And healthy too.

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    1. Thank you, ladyfi. Glad you like this healthy meal too. Have a wonderful week.

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  19. Oh, I did not know that there is a proper way to cook an omelet. Thank you for sharing the tips. I love to eat all kinds of omelet.

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    1. LOL...you're welcome, Mun. I didn't know there was a proper way to cook omelet either until my hubby showed me. Of course, he would teach me! N ow he can sit back and relax while I cook! hahaha....

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  20. I'm usually a sunny side up type too, but since the pregnancy have switched to omelettes and scrambled eggs that are fully cooked. This looks positively delicious! Must try.

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    1. Thank you, Trushie. Yeah, I have to skipped my sunny side up when I was pregnant too. Give this egg while omelet a try, I think you'll love it. :) Have a wonderful week.

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  21. What a deicious stunner of a ish. Healthy, but decadent! I'm not usually an egg white omelet fan..but doctored up with sweet crab? I'm a fan! The salad looks and sounds amazing too! Thank you for your kind and logical words about 'the crash'. Life sure does throw us some spiky forks, doesn't it? Live and learn!

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    1. Thank you, Lisa. Glad you like the recipes. :) Yes, live is in deed interesting because of the unexpected. Take care and have a wonderful week.

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  22. Excuse the typos..I just woke up! That's 'delicious' and 'dish' lol

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    1. You're excused, Lisa. :) I only "caught" the "ish" typo but not the other. LOL....so I guess I'm still half asleep in the middle of the day. You're doing better than me, obviously.

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  23. I love the combination of the two dishes, Amy, they compliment each other so well.
    Thanks for visiting!

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    1. Thank you, Robyn. Glad you like both dishes. Have a wonderful week.d

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  24. I've never made an all-white egg omelet but this sure looks nice and so elegant too. I'd love to try it sometime! Thanks for the step by step instructions!

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    1. Thank you, Ruby. Glad you like this recipe. Let me know how you like it if you try. Have a wonderful week.

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  25. Now I wish I hadn't loaded my last bowl of asparagus soup with crab. I would have loved to have made a spinach/crab omelet..it sounds amazing! And your twist on the Caprese salad looks wonderful, too. Have a great weekend~

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    1. Thank you, Liz. hehe....it's okay, you can always get more crab meat. I would have loaded my asparagus soup with crab too....I did that not long ago, actually! hahaha....have a wonderful week, Liz. :)

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  26. Love omelets but never tried with crab before. A must try.

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    1. Thank you, Lail. Let me know how you like it if you tried. :) Have a wonderful week.

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  27. El relleno de sus tortillas está de lujo debo hacerlo pronto ,abrazos.

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    1. Gracias. Me alegra que te guste esta combinación. Tenga cuidado y tener una maravillosa semana.

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  28. I've never made an egg white omelet before, but I can imagine how light and fluffy they must be. Love the spinach/crab combo. Great detailed step-by-step photos – you must have been drooling while taking them!

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    1. Thank you. Yes, I love how light and fluffy the egg white is. :) LOL...have we met before? You know me well as a foodie! :P The drooling because worse at the end when the omelet was on the plate and ready to be eaten! hahaha....

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  29. Absolutely beautiful. There is definitely an art to making eggs, It is one of the cooking techniques that are taught in cooking school.

    Velva

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    1. Thank you, Velva. Yes it is an art to cook eggs. Apparently, I didn't attend any cooking school. hahaha....have a wonderful weekend.

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  30. So lovely and whether its omelette or scrambled, we just love eggs. This will be a perfect try out. I wish I can find some of utensils over here especially the egg separator. When I am rushing, the white and yellows overlaps.

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    1. Thank you, Navaneetham. Let me know how it turns out if you try the recipe. Oh...I love the egg separator! SO easy to use and I'm the same, when I'm in a rush, I often break the yolks into the whites more often. :P This tool really save me lots of time.

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  31. What a delicious and informative post! Your eggs look lovely.

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    1. Thank you, Beth. Glad you love my post. :) Have a wonderful week.

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  32. Preety damn good breakfast,
    healty, low cholesterol(since it only the white)and full of nutrient(protein, fiber) and definitely taste good!
    good invention dish!

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    1. Thank you. I'm glad you like my lighter version of breakfast. :) Have a wonderful week.

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  33. Ultimate ladies tea party brunch! Really like how those equipment contributed to this meal. I mean, we tend to accumulate a lot of pretty but useless utensils. Good that you found yourself some really helpful tools.

    ~Jayne

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    1. Thank you, Jayne. Oh, that's right, I look for practical more than look when it comes to kitchen tools. Nothing more frustrating than grabbing a good looking tool that doesn't work! :P

      Have a great weekend.

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    2. I meant to say have a great week....I must be thinking about the weekends already! hahahaha....

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  34. Hi Amy, the EGGcelent tools are such great 'weapons' to have in the kitchen. The omelette looks perfect and healthy without the yolks. Love the smoke mozzarella too!......danny

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    1. Oh yes, they are. I love all the OXO tools that I own. :) Glad you like my light version of omelette.

      Have a wonderful week, Danny.

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  35. I love omelettes! I think this would be delicious and since eggs aren't the evil things we thought they were 5-10 years ago, I'll go with the whole egg in mine. How wonderful that your hubby helped with the proper omelette training :)

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    1. I agree, this recipe is great with both egg whites or whole egg. I would eat either one....any time! hahaha...:P Yes, my hubby taught me well, so he can relax and enjoy while I cook in the kitchen! He's a smart guy! :P

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  36. That egg separator is really cool! I have one from a Japanese dollar store Daiso, but I have to hold the thing in one hand while I crack egg on top. I need to look into this Oxo brand! Absolutely love your egg white omelets and looks so delicious!

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