Recipe: Great Egg White Omelet (serves 1 to 2)
Breakfast and BrunchGREAT EGG WHITE OMELET
Non-stick cooking spray
1 tablespoon butter
1/8 of 1 medium green bell pepper (about 3 tablespoons finely chopped)
3 tablespoons chopped ham
3 to 4 egg whites, lightly beaten
2 tablespoons finely shredded Swiss cheese
Lightly spray heavy, non-stick, 8-inch omelet pan with non-stick cooking spray. Place pan over low heat, and add butter. As soon as butter is melted, stir in bell pepper and cook on low with occasional stirring until peppers are soft, 4 or 5 minutes.
Stir in ham, and cook 1 minute more.
Increase heat to high and add beaten egg whites. Allow to cook and puff undisturbed several seconds. Then, push cooked whites to one side and tilt pan so that uncooked whites run evenly across hot pan. Sprinkle with cheese and allow to stand just seconds to puff.
Lift pan from heat with eggs still slightly wet, and shake pan to free omelet from bottom and sides. If it's sticking, loosen with spatula. Use spatula to push omelet to left side of pan (if you are right-handed) so that edge of omelet goes up to rim of pan. Fold right third of omelet that is now in center of pan to left across center third of omelet. Tilt pan and place its left edge against serving plate. Turn pan upside down to plop omelet out while folding it over itself. Eat while hot.
Servings: 1 to 2
Source: Shirley O. Corriher author of CookWise
Non-stick cooking spray
1 tablespoon butter
1/8 of 1 medium green bell pepper (about 3 tablespoons finely chopped)
3 tablespoons chopped ham
3 to 4 egg whites, lightly beaten
2 tablespoons finely shredded Swiss cheese
Lightly spray heavy, non-stick, 8-inch omelet pan with non-stick cooking spray. Place pan over low heat, and add butter. As soon as butter is melted, stir in bell pepper and cook on low with occasional stirring until peppers are soft, 4 or 5 minutes.
Stir in ham, and cook 1 minute more.
Increase heat to high and add beaten egg whites. Allow to cook and puff undisturbed several seconds. Then, push cooked whites to one side and tilt pan so that uncooked whites run evenly across hot pan. Sprinkle with cheese and allow to stand just seconds to puff.
Lift pan from heat with eggs still slightly wet, and shake pan to free omelet from bottom and sides. If it's sticking, loosen with spatula. Use spatula to push omelet to left side of pan (if you are right-handed) so that edge of omelet goes up to rim of pan. Fold right third of omelet that is now in center of pan to left across center third of omelet. Tilt pan and place its left edge against serving plate. Turn pan upside down to plop omelet out while folding it over itself. Eat while hot.
Servings: 1 to 2
Source: Shirley O. Corriher author of CookWise
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