I Couldn’t Come up with a Clever Title, but the Egg Suoffle is Delicious!

Young adult novels are my guilty pleasure. If I want to be taken into another world in 2.3 seconds flat, I pick up a YA fiction. I find them so engrossing that I can usually finish one in less than a week.

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I just finished Elusion by Claudia Gable and Cheryl Klam, and the book Denton Little’s Deathdate by Lance Ruben. Both books were so intriguing that I rapidly ordered the follow-up Etherworld, and Denton Little’s still not dead.

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It always amazes me that I can finish a book. I mean, between working, the massive amounts of television I watch and thinking about going to the gym, I still manage to carve out time.

Elusion involves the majority of the population getting lost in a virtual reality world involving the Elusion device.  As I’m reading, I look up at my children, and they look like drooling zombies with their cell phones. This book has now become super relevant for me.

Denton’s Little’s Deathdate is the story of…you guessed it, Denton knows he’s going to die. In this book, everyone knows their death date, but they don’t see how they will die. It’s a creative and fascinating concept. I would highly recommend this book!

Now that I am done geeking out to books, I will get on to my favorite topic, FOOD! I made a delicious souffle omelet with nitrate free turkey deli meat. I was so surprised that I was able to pull it off, I immediately had to document the experience.

This recipe is so simple, there is no seasoning required only 4 ingredients; eggs, cream cheese, nitrate-free shaved deli meat of choice, and sliced or shredded cheese. To start, I separated 8 egg whites from their yolk into two separate mixing bowls.

After everything is good a separated, beat the egg whites until they form stiff peaks. This took me a while since I was using 8 eggs, but the end result was beautiful. After your eggs whites are sufficiently beaten, cream together the egg yolks and cream cheese.

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When everything is creamed and beaten, fold the egg whites into the yolk mixture. This results in a fluffy weird looking gob of food. At this point, I was pretty sure I did it wrong. I mean, how is this fluffy mess going to solidify into an omelet?!

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Solidify it did! I added this mixture to the pan that was warmed up to medium-low heat. After it’s added, place a lid over the pan. The steam will help to cook the top of the egg. As the egg cooks make sure to have your deli meat and cheese of choice handy.

When the egg is almost set, add your deli meat and cheese then replace the lid for a couple of more minutes. When everything is set, fold the egg over, cook for 30 more seconds then flip your meal onto a plate.

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This is so filling, we had it for dinner. It tastes so airy, like cheesy clouds in your mouth, but it’s very satisfying. If you made this, how did it turn out? Did you enjoy it as much as my family did?

 

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