We are in the middle of shooting our December issue, and everything looks beautiful and delicious. The food team sees every holiday twice each year, first when creating it for the magazine, and then again when it actually happens. With this kind of marathon stick-to-your-ribs eating that goes on in the summertime, I like to have a breakfast that is low calorie and high protein.
Here's my "mostly" egg white omelet:
Whisk up 1 egg and 2 egg whites; season with salt and pepper. Heat a nonstick pan over medium heat and lightly coat with cooking spray. Add eggs and cook, tilting skillet, pulling cooked egg away. Once set, add a large handful of arugula and 2 slices of smoked salmon. Gently fold over and turn out onto plate. Et voila! Breakfast in 3 minutes.