From Faith: Connecticut Metabolism doctor Reza Yavari loves his morning omelet, which is high in protein and delicious; that I can assure you since I make it, too. Reza inspired me to try it after he explained how easy it is, thanks to using jarred salsa. A formal recipe isn’t even required.
You can use egg whites from a carton at the market, but Reza prefers using whole eggs, which he separates himself. (“I know I’m wasting yolks,” he says, “but to avoid the chemicals, it’s a sacrifice I’m willing to make.”) Place a small amount of olive oil in a pan, or spray it, on medium heat, and then pour the egg whites into the pan. Let the whites firm up a bit, then add a half cup of your favorite salsa around the edges of the pan. The liquid will cook off a bit and the salsa mixture will flow into the eggs. Turn the eggs with a spatula when they’re cooked to your liking. Reza sprinkles a little feta or goat cheese on top. I add diced Kalamata olives when I pour in the salsa. Yavari, an Endocrinologist, is director of Beyond Care in Madison and Trumbull, Conn.
