As you may know, I love making egg-white omelets- they’re filling and super healthy, and as a vegetarian, its a great source of protein.
I wish I took some pictures, but everyone just gobbled them up before I could!
We love Mexican, Tex-Mex, and Southwestern flavors in my house. Its bold, spicy and uses a lot of chilies. I’ve been wanting to make a Chimichurri sauce for a while, and since my family and I wanted omelets for brunch, I thought why not eat the Chimichurri sauce with it? There’s no rule that Chimichurri sauce is only meant for meat!
My family and I loved the omelets, and they vanished each of their chimichurri omelets in minutes! You can also make double or triple the amount of sauce and save it in your fridge to use later on tofu, vegetable fajitas, enchiladas and more!
Fresh Chimichurri Sauce:
- 1 handful cilantro
- 1 handful mint
- 1 jalapeño chopped
- zest from half a lemon
- juice from half a lemon
- 4 cloves of garlic
- coarse salt
- 1 tsp red crushed pepper
- 1/4-1/2 cup extra virgin olive oil
1. In a food processor or blender blend all of the ingredients, except for the olive oil until coarsely chopped. With the blender on low, drizzle in the olive oil until the sauce become a chunky and thick- I do not like too much oil in my sauce that is why I kept the range of sauce from 1/4-1/2 cup, depending on how you like it.
2. Place in a serving bowl.
Southwestern Egg-white Omelet:
I make omelets on an individual basis, so the recipe below is for one omelet.
- 3-4 jumbo egg-whites
- 1/2 white onion – chopped
- 1/4 green bell pepper – chopped
- 1/2 jalapeño – chopped
- pinch of cayenne pepper
- pinch of garlic powder
- coarse salt to taste
- coarse black pepper
- 1/8 cup reduced fat Mexican blend shredded cheese
- 1 tbsp of crumbled queso fresco
- PAM Butter Flavor
- 1 small corn tortilla – toasted directly over the stove until slightly charred