Egg white, pancetta, and spinach omelet with bok choy slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Egg white, pancetta, and spinach omelet with bok choy slaw

Gluten-Free, Mediterranean, Dairy-Free, Soy-Free, Lean & Clean, Paleo

2 Servings, 350 Calories/Serving

20–35 Minutes

This nutritious and delicious egg white omelet with rich pancetta gives you a healthy dose of protein and good fats, with a fiber-filled assist from leafy greens and bok choy.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 organic scallions
  • 3 ounces organic grape or cherry tomatoes
  • 3 ounces diced pancetta
  • 3 ounces organic baby spinach or other leafy greens
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 or 2 heads organic baby bok choy (about ½ pound total)
  • 2 ounces organic shredded rainbow or other carrots
  • 1 tablespoon toasted sesame seeds
  • Sun Basket tangy slaw dressing (EVOO - red wine vinegar - champagne vinegar - sun-dried tomatoes - garlic - dried oregano - Dijon mustard)
  • 6 organic eggs
Chef's Tip
To prepare the omelet for four people, work in two batches. Follow the instructions as written in Step 3 but cook only half the egg white mixture and half the pancetta mixture. Then repeat with the remaining egg white and pancetta mixtures to cook a second omelet.
Make It Leaner
Stretch this dish into 3 [6] portions to cut 120 calories and 9 grams of fat per serving.
Ingredient IQ
Pancetta is an Italian bacon made from pork belly. Unlike its American cousin, which is smoked for added flavor, pancetta is simply cured with salt, black pepper, and other aromatic spices. In Italy it’s often eaten raw, but it is also found cooked in strips or cubes (as we’ve done here) or wrapped around various meats and vegetables.

Nutrition per serving

Calories: 350, Protein: 17g (34% DV), Fiber: 5g (20% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 1.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 10mg (3% DV), Sodium: 480mg (20% DV), Carbohydrates: 15g (5% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the omelet filling

  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Cut the tomatoes in half.
In a large frying pan over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Transfer to a plate. Wipe out the pan.
In the same pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Stir in the white parts of the scallions and cook until starting to soften, 1 to 2 minutes. Working in batches if needed, stir in the spinach, season with salt and pepper, and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the tomatoes and pancetta.
While the omelet filling cooks, prepare the parsley and the slaw.

2

Prep the parsley; make the bok choy slaw

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
  • Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then thinly slice crosswise.
In a large bowl, combine the bok choy, carrots, sesame seeds, and slaw dressing and toss to coat. Season to taste with salt and pepper.

3

Cook the omelet

  • Working over 2 medium bowls, crack 1 egg at a time and separate the white and yolk, carefully dropping the white into 1 bowl and the yolk into the other bowl. Separate all 6 [12] eggs. Save the yolks for another use. Season the egg whites with salt and pepper. Using a fork or whisk, lightly beat until just blended.
In a medium frying pan over medium-low heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the egg whites and cook, gently pulling the cooked eggs toward the center once or twice to allow the uncooked eggs to spread to the edge of the pan, until the eggs are almost set, 1 to 2 minutes. Spread the pancetta mixture over half the omelet, gently fold to form an omelet, and cook until the eggs have set, about 30 seconds longer. Transfer to a cutting board and cut the omelet in half. [If cooking for 4 people, see Chef’s Tip.]

Serve

Transfer the bok choy slaw and omelet halves to individual plates. Garnish the omelet with the parsley and green parts of the scallions and serve.
Kids Can!
  • Separate the white and green parts of the scallions.
  • Strip the parsley leaves.
  • Assemble the slaw.
  • Measure the oil for the omelet.
  • Garnish with the parsley and scallions.