Recipe: Basic French Omelet with Three Filling Chioces (serves 2)

BASIC FRENCH OMELET
Source: The Best of Family Circle Cookbook
Servings: 2

1 tsp olive oil
6 egg whites, whipped
1 tbsp water
1 tsp salt
1/2 tsp black pepper
Filling (recipes follow)

Prepare filling, as desired; set aside.

Heat oil over high heat in a skillet with a rounded bottom and sloping sides.

In a mixing bowl, whip egg whites, water, salt, and black pepper together, using a fork. Pour egg mixture into skillet.

Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan. When cooked, the omelet should be barely brown on the bottom, soft and moist in the center.

Spoon the filling down the center of the omelet. Using a spatula and starting from the handle side, fold one third of the omelet over the center. With a heated serving plate in one hand, grasp the skillet in the other, palm up and tilt so the omelet rolls over onto the plate.

FILLINGS:
Fillings make enough to fill two Basic French Omelets. Divide amounts in half for one (2-serving) omelet.

SAUSAGE AND PEPPER FILLING:
1 tsp olive oil
3/4 cup low-fat polish sausage, cooked and crumbled
1/2 cup chopped bell peppers
1/2 cup chopped onion
1/4 tsp oregano
1/4 tsp basil

Heat oil in a large skillet. Then, crumble sausage and cook until lightly browned. Remove sausage from pan. Add peppers and onions to pan and cook until tender. Then add, cooked sausage, oregano, and basil. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe.

POTATO AND BACON FILLING:
4 slices low-fat bacon, cooked and crumbled
1 tsp olive oil
2 medium potatoes, cooked, peeled, and diced
2 tbsp chopped onion
2 tbsp parsley
2 tbsp grated fat-free cheddar cheese

Cook bacon in a large skillet. Then, drain on paper towel and crumble. Heat skillet again and add oil. Then, add potatoes, onions, and bacon again. Cook until onions are tender. Lower heat. Cover and keep warm. Spoon half the filling onto Basic French Omelet. Sprinkle each with parsley and cheddar cheese just before folding.

VEGETABLE FILLING:
1 tsp olive oil
1 cup carrot, cut in 1-inch strips
1/2 tsp ginger root
1 tsp olive oil
1 cup zucchini, cut in 1-inch strips
1 cup sliced mushrooms
1/2 cup dark red kidney beans, drained and rinsed
1 tbsp Worcestershire sauce
1/4 tsp cornstarch

Cook carrots and ginger root in oil for 3 minutes. Add zucchini and mushrooms. Stir fry until vegetables are tender. In a mixing bowl, combine Worcestershire sauce and cornstarch. Pour over vegetable mixture. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe.