Paring down

By Lori Powell
For One or Two Bites, a blog for singles and couples

So, Groundhog Day came and went and with it, the news that we have five to six weeks until spring. Feeling very inspired, I started on spring cleaning – or in my case, spring clearing – so that the cleaning part will be easier.

This past weekend, while Nemo was bearing down on the Northeast, I was pulling things from closets and making piles of no-longer-needed stuff that will be sold at yard sales or given away to Goodwill and the Salvation Army. Old books will be donated to the local library to make room for the stacks of new books that have not had a home on my limited shelf space.

I thrive best when things are organized and simplified. It’s a constant battle to keep the clutter out of my life on all levels. Also, now that I am older, I feel the weight of keeping too many things too much of a burden. Plus, housekeeping is so much easier when there is less to dust or move when vacuuming.

Which brings us to omelets. I had started looking at my eating habits and decided to address the increasing pounds that seem to have settled on my small frame. The exercise of eating more cleanly and healthfully started me on my new way to clear thinking (at least I hope so) and simplicity.

Also, I realized that in order to confront my encroaching weight gain, I would need to develop an arsenal of simple, easy, satisfying and delicious meals. One of my go-to morning meals is now a mushroom omelet that takes only minutes to prepare, dirties only one small skillet and doesn’t weigh me down, literally or figuratively.

Feel free to change up this base recipe with spices, garlic and herbs. Also it’s worth it to invest in some new nonstick pans that are ceramic- coated and purchase a can of olive oil spray to help lower the fat and calories in your morning meal. Wish me luck!

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Mushroom Egg White Omelet
Serves 1

3 large egg whites
A couple of dashes of hot sauce
Olive oil spray
2 ounces sliced mushrooms
Salt and pepper
1 cup baby spinach

1. Whisk together egg whites and hot sauce.
2. Coat a small ceramic nonstick pan with olive oil spray and heat over moderate heat. Cook mushrooms, stirring, until golden and tender. Pour in egg white mixture and season with salt and pepper. Cook, lowering heat if necessary, until whites are set but not browned, swirling pan occasionally.
3. Release the whites with a small spatula and slide onto a plate. Add spinach to skillet with more olive oil spray if necessary and cook, over moderate heat stirring, until just wilted, about 2 minutes. Add to plate and serve with more hot sauce, if desired.

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