Recipe courtesy of Nadia G and Nadia G

Egg White with Caramelized Onions and Homemade Fig Jam Sandwich with Salad and Maple Balsamic Dressing

I eat this sandwich a coupla times a week - it's so good that you wouldn't even know it's diet food. See, caramelized onions are king when you're dieting: they're super low in fat, super cheap, and make anything taste great (...well, anything that tastes great with caramelized onions).
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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 10 min
  • Cook: 1 hr 20 min
  • Yield: 4 servings
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Ingredients

Caramelized Onions: 

1 tablespoon extra-virgin olive oil

3 red onions, sliced 1/2-inch thick

1/4 teaspoon sea salt

Fig Jam:

1 pound figs, stems trimmed, cut into quarters

1/4 cup raw sugar

1 teaspoon grated lemon zest

Eggs:

Extra-virgin olive oil

8 egg whites (2 whites per sandwich)

1 teaspoon piment d'espelette

Freshly cracked black pepper

Salad:

1 teaspoon extra-virgin olive oil

1 teaspoon aged balsamic vinegar

1/2 teaspoon pure maple syrup

4 cups baby arugula

1 cup fresh blueberries

8 slices flaxseed or whole-wheat bread (1/2-inch thick)

Directions

  1. For the caramelized onions: Heat a nonstick skillet over medium heat. Add the olive oil and onions, separating them, and sprinkle with the salt. Saute for 10 minutes, then turn down the heat to medium-low and cook until the onions are deep amber in color, another 35 to 40 minutes.
  2. Meanwhile, for the fig jam: Combine 1/4 cup water, the figs, sugar and lemon zest in a saucepan and simmer over low heat until thick, 45 to 60 minutes. For the eggs: Heat a medium nonstick skillet over medium heat. Add 1 teaspoon olive oil and use a paper towel to grease the pan and remove the excess oil. Crack 2 egg whites into a bowl and beat with a whisk. Pour the whites into the skillet and add 1/4 teaspoon piment d'espelette and some black pepper. Cook until opaque, 1 to 3 minutes. Flip and cook for another minute. Transfer to a plate. Repeat with the remaining eggs to make 3 more omelets.
  3. For the salad: Combine the olive oil, vinegar and maple syrup in a small jar with a tight-fitting lid. Seal the jar and shake vigorously to blend. Toss the arugula and blueberries with the dressing. Toast the bread. Spread 1 tablespoon jam on each of 4 slices of toast and add 1 tablespoon caramelized onions. Top with the egg whites and cover with the remaining slices of toast. Serve with the salad.