It is finally Christmas Eve and guests are set to arrive soon. This is such an exciting time of the year, but with all the Holiday parties, cookie swaps it is an eating fest. I am always in this “in between” place, looking to have something light and healthy and also ready to start making the big Holiday dishes. I decided to start the day with this easy, vegetable egg white omelet.
I finished my grocery shopping for the big day so in an attempt to avoid the craziness at the grocery store, I pulled out a few things that I had both in my garden and in my fridge.
My items on hand are baby spinach (one of the two things growing in my winter garden), egg whites, portobello mushrooms and feta cheese. I could write several pages about how much I love feta cheese, but I’ll hold back on that. It may seem too crazy. It may be too early in this blog to reveal the deep love of feta cheese. I especially love feta cheese mixed with eggs but I think it is even better with egg whites because a little goes a long way. Egg whites which can be very bland and they get transformed by the salty, bold flavor of feta.