Ryan Kerrigan's Omelette

Chef Jon Mathieson makes breakfast to order each morning for Redskins players. When he noticed that linebacker Ryan Kerrigan was ordering this favorite each morning, Mathieson created “the usual” and whips it up when he sees Kerrigan enter the dining hall. Egg whites can be sticky, so this omelette performs best in a nonstick skillet.
By / Photography By Shell B Royster | July 29, 2015

Ingredients

  • 5 egg whites
  • 3 ounces diced cooked chicken (about 1 breast)
  • 2 tablespoons diced zucchini
  • 2 tablespoons chopped cremini mushrooms
  • 2 tablespoons sauteed fresh spinach
  • 2 tablespoons chopped red and/or green bell peppers
  • 2 tablespoons minced jalapeño
  • 1 tablespoon olive or canola oil
  • Salt and black pepper to taste

Instructions

Sautée the vegetables with salt and pepper to taste over medium heat until softened; remove from heat. Combine with chicken and set aside. Beat egg whites to combine. Heat a nonstick skillet over medium heat and add oil. Pour in egg whites and tilt pan to coat evenly. Cook for about 1 minute, watching closely, until bottom is set but top is still runny. Add vegetables and gently fold ½ of omelette over (a flexible heat-proof spatula helps). Let cook for about another minute and serve immediately.

Ingredients

  • 5 egg whites
  • 3 ounces diced cooked chicken (about 1 breast)
  • 2 tablespoons diced zucchini
  • 2 tablespoons chopped cremini mushrooms
  • 2 tablespoons sauteed fresh spinach
  • 2 tablespoons chopped red and/or green bell peppers
  • 2 tablespoons minced jalapeño
  • 1 tablespoon olive or canola oil
  • Salt and black pepper to taste
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