Post by Karin on Feb 20, 2013 18:39:19 GMT -5
Karin’s Open Faced Omelette
Ingredients:
4 Egg Whites
Finely Ground Sea Salt
Fresh Cracked Black Pepper
Organic Extra Virgin Olive Oil
Veggies: sliced crimini/portabella mushrooms, sliced/chopped yellow onions, chopped green bell peppers, fresh sliced spinach, sliced roasted red bell peppers (bottled in water), or any veggies of your choice
Shredded cheese if desired. I use Fat-Free Cheddar, Daiya brand Vegan Cheese, or HEB’s Tomato Basil Feta Cheese
Directions:
Combine egg whites, sea salt, black pepper. Set aside.
In a non-stick skillet heat a small amount of olive oil. Add in onions and sprinkle with desired amount of sea salt, sauté for a few minutes, add in green bell peppers, sautéing a couple more minutes, then adding in red bell peppers, mushrooms, and spinach. Sautee until desired doneness is reached, or until onions are slightly brown, and spinach is wilted. Remove from heat and set aside.
Heat small, 8 inch non-stick skillet over low-medium heat.
Spray with non-stick spray when heated.
Immediately pour egg whites into pan.
As egg whites begin to cook and whiten, slowly rotate pan so that egg whites move around and over where the top of the omelette line is. Pushing down the cooked white portion and alternating rotating the egg whites and pushing down the sides until egg whites are solid. Push down sides on the last pass.
Reduce heat to low. Flip omelette with a spatula, careful to keep in one piece.
Top cooked side of omelette with sautéed veggies. Top with cheese if desired. Cook over low heat until cheese is melted (covering with a lid for faster cooking).
Optional garnishes: sliced avocado, chopped chives, cooked beans, and sea salt.
Ingredients:
4 Egg Whites
Finely Ground Sea Salt
Fresh Cracked Black Pepper
Organic Extra Virgin Olive Oil
Veggies: sliced crimini/portabella mushrooms, sliced/chopped yellow onions, chopped green bell peppers, fresh sliced spinach, sliced roasted red bell peppers (bottled in water), or any veggies of your choice
Shredded cheese if desired. I use Fat-Free Cheddar, Daiya brand Vegan Cheese, or HEB’s Tomato Basil Feta Cheese
Directions:
Combine egg whites, sea salt, black pepper. Set aside.
In a non-stick skillet heat a small amount of olive oil. Add in onions and sprinkle with desired amount of sea salt, sauté for a few minutes, add in green bell peppers, sautéing a couple more minutes, then adding in red bell peppers, mushrooms, and spinach. Sautee until desired doneness is reached, or until onions are slightly brown, and spinach is wilted. Remove from heat and set aside.
Heat small, 8 inch non-stick skillet over low-medium heat.
Spray with non-stick spray when heated.
Immediately pour egg whites into pan.
As egg whites begin to cook and whiten, slowly rotate pan so that egg whites move around and over where the top of the omelette line is. Pushing down the cooked white portion and alternating rotating the egg whites and pushing down the sides until egg whites are solid. Push down sides on the last pass.
Reduce heat to low. Flip omelette with a spatula, careful to keep in one piece.
Top cooked side of omelette with sautéed veggies. Top with cheese if desired. Cook over low heat until cheese is melted (covering with a lid for faster cooking).
Optional garnishes: sliced avocado, chopped chives, cooked beans, and sea salt.