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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 210.2
  • Total Fat: 9.2 g
  • Cholesterol: 55.6 mg
  • Sodium: 306.2 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 20.3 g

View full nutritional breakdown of Man Fuel Gutbuster Megaprotein Omelette calories by ingredient
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Man Fuel Gutbuster Megaprotein Omelette

Submitted by: GREGORYCOLE

Introduction

This is a giant, salty, delicious omelette that I created to satisfy my cravings for one of my favorite breakfast from my old life: irish eggs benedict. This omelette tastes salty and meaty and seriously satisfies my hunger without blowing my calories or cholesterol ranges. It also takes less than 20 minutes to prepare (if you keep cubed precooked chicken breast around) This is a giant, salty, delicious omelette that I created to satisfy my cravings for one of my favorite breakfast from my old life: irish eggs benedict. This omelette tastes salty and meaty and seriously satisfies my hunger without blowing my calories or cholesterol ranges. It also takes less than 20 minutes to prepare (if you keep cubed precooked chicken breast around)
Number of Servings: 2

Ingredients

    3 Egg whites (egg beaters or substitute ok)
    1/4 cup cherry tomatos
    1/3 cup chopped scallions
    1 tablespoon butter
    100 grams seasoned cooked chicken breast, cut into small pieces
    1.5 cubic inch feta cheese, crumbled finely
    Salt and pepper to tast

Tips

You can add additional seasonings and flavors if you like. The best time in my opinion to add them is right after you add the tomatoes, as cooking down the scallions is a high heat operation and spices might get burned. My favorite seasonings to add is Dr. Gonzo One Hump Dry Rub, red pepper flakes, or Penzeys Singapore seasoning. You could also add 1/4 teaspoon worcestershire sauce or balsamic vinegar. If you want to save some more calories, you can swap the feta for cottage cheese, but fortify with worcestershire sauce or extra salt.


Directions

Pre chop all of your ingredients and place them within easy reach, once the cooking starts it goes pretty quick. Heat a large fry pan or skillet until it is RIPPING hot (water droplets dance around the pan when you drop them in) then drop in half the butter. As soon as the butter starts to turn brown(less than 30 seconds), drop the green onions in the pan. Let them sit in the pan until they start turning color, then being swishing them around the pan slow but continuously. Once you start seeing some serious darkening around the edges add the tomatoes. Hit with a good grind of salt and pepper. Keep swishing the vegetable mixture around. Turn the burner down to 2/3 heat.The onions will get darker and darker, and the tomatoes will start to develop dark or black spots on them. Try not to squeeze the goo out of the tomatoes. Once all the tomatoes have black spots on them, add the crumbled feta, swish around a couple times, then add the rest of the butter. Let the pan sit until the butter melts completely and spreads across the pan. Add the egg whites and cover. Turn down to half high heat. Once the egg whites around the edges of the pan are cooked (there will still be a lot of uncooked liquidy whites in the middle) turn the burner off but leave the pan covered and on the burner. In about 5 minutes it will be ready to plate. I usually clean up while I am waiting for it to cool. Put it in your mouf.

Serving Size: Makes one gigantic serving or two reasonable servings

Number of Servings: 2

Recipe submitted by SparkPeople user GREGORYCOLE.






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