The egg-white omelet is really no different than the 'Basic Omelet for Anthony'. It just consists of a few different ingredients, and two additional steps--chopping and sautéing a few veggies. Egg-whites don't always have the richness and depth of flavor that a whole-egg omelet will have, thus, I suggest adding a few veggies and a little cheese.
A time-saver for this recipe is to buy the egg-white cartons which will save you time and avoid wasting the yolks; however, buying pure egg-whites is not always the cheapest route. You will need to decide what suits your budget and schedule best.
8" non-stick skillet
Ingredients:1 tsp butter
1/3 cup of egg whites, to cover the skillet
1/4 cup sharp cheddar
2 Tbls yellow or red or green peppers
2 Tbls onions (red, white, yellow or green)
2 Tbls Canadian Bacon (or ham)
1. Wash Your Hands.
2. Prep your veggies and sauté in 1 tsp of butter over MEDIUM heat.
7. As it begins to turn 'cloudy', add your salt, pepper, cheese.
11. Slide onto a plate with toast and a bottle of hot sauce (or ketchup).
Post a Comment