Omelet

Instructions:

1. Separate 1 egg by putting the white of the egg in one bowl and the yolk in another bowl. Put the egg white aside. Put one more whole egg into the bowl with the egg yolk.
2. Add 115 grams (½ cup) of 40% heavy cream to the bowl and whisk it together with a fork. 
3. In a small pan put 20 grams of butter and 40 grams of spinach. Put that over low heat for 5 minutes, stirring it with a spatula once in a while.
4. Measure out 25 grams of goat cheese and mix it with the spinach on a plate.
5. Pour the egg mixture into the same pan to cook on medium low heat for about 13 minutes until it is no longer liquidy. Sprinkle a small pinch of salt and pepper on it. 
6. When it is almost done, put the spinach and goat cheese in a line down the center with a fork or spoon.
7. Use a spatula to cut the whole thing in half, cutting a line perpendicular to the filling. For each of the now seperated 2 servings, with a spatula, fold one side of the egg on top of the spinach and goat cheese, and then the other side. (Note: It can be difficult to fold without breaking. You might be more successful if you let it cool slightly before folding). 
8. Gently slide one half onto your plate and the other half into a tupperware for later, or share with someone else.

Blurb:

I make this omelet for breakfast more than anything else. It’s really rich, creamy and warm. It is very filling, which is why I say it should be two servings, even though I have often eaten it in one sitting and licked the plate. 

There are lots of options for what to do with the extra egg white. I often give it to my dad so he can make himself some non-keto scrambled eggs. He usually adds one more egg and some chopped up spinach, mushrooms, and onions. The egg whites are a very high protein part of an egg, while the egg yolks are a little bit fattier, so it’s harder to find ways to make keto recipes with just egg whites, but it’s not impossible, so using the egg white in another recipe for yourself is another option. For example, you could go to the recipe on this website titled “Macadamia Nut Muffins” which uses a lone egg white. In The Keto Cookbook by Dawn Martenz and Laura Cramp, recipes on pages 58, 66, and 71 use one lone egg white.