Tuesday, December 3, 2013

Egg White Omelet For One

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.

Cutting Board
8" non-stick skillet

1 tsp butter
PAM Spray
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.

3. Once they are partially cooked (to your liking), set them aside.

4. Spray your skillet with PAM and leave the heat at MEDIUM.

5. Pour 1/3 cup of egg-whites into the skillet to cover entire skillet surface.

6. Do not touch, lift or jiggle.  Let it begin to congeal!
7. As it begins to turn 'cloudy', add your salt, pepper, cheese.

8. Sprinkle your veggies and ham over top.

9. Use a spatula to separate the edges and gently fold one half onto the other.  May need a large spatula.

10. Turn the heat off and let sit for 30 -60 secs.
11. Slide onto a plate with toast and a bottle of hot sauce (or ketchup).

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