Open Face Non-Dairy Caprese Egg White Omelet

With Roasted Heirloom Cherry Tomatoes, Spinach, Soy Smoked Provolone, and Fresh Basil

Who doesn't love the fresh and tangy flavors of caprese anything? If you're looking to make an impressive breakfast without all the hassle, this is the meal for you! Not only is this dish delicious and super easy to make, it is also a low calorie, cholesterol and dairy free, nutrient packed meal. 

I began by sauteing my tomatoes for about 5-7 min. with a touch of apple cider vinegar, some kosher salt and cracked black pepper. I covered them for about 3 minutes to keep in some moisture and cooked them on medium heat. You can also roast these in the oven with a touch of olive oil (but if you're short on time the pan works just fine) 

Remove tomatoes from pan and pour in your egg whites, use as much or little as you desire, your pan size will determine the size of your omelet. When the egg whites begin to turn white from their translucent color, sprinkle on some garlic powder and add your spinach, making sure to spread it evenly as you will not be stirring. Make sure to reduce your heat once eggs turn white as to not burn the bottom of your omelet! Cover your pan to help wilt the spinach. 

If you desire cheese, feel free to add it now. I decided to go for a non-dairy version today and used a soy smoked provolone (which tastes a lot like smoked gouda...yum!) Add your fresh chopped basil, and I also threw in some italian parsley. Then top off your omelet with the tomatoes. I then sprinkled some toasted flax seeds for a nuttiness, cracked some more black pepper and  salt, and then finished it with a balsamic reduction. (Regular balsamic is also delicious on top)

There you have it. So simple, yet so delicious. And talk about appealing to your drooling onlookers! Enjoy!