You can use a commercially produced egg substitute instead of the egg in this recipe.
2 egg whites
1 whole egg
1 table spoon cold water
dash tabasco sauce
1 tablespoon margarine
Yield: 1 serving
Beat eggs, water and seasonings with a fork until light and foamy. Place omelet pan over medium heat. Add margarine and swirl around in the pan until melted.
Pour egg mixture in quickly. With one hand move the pan back and forth while stirring eggs in a circular motion with a fork held in other hand. Do not scrape the bottom of the pan.
When the omelet is almost cooked, add a filling, if desired, then fold the omelet over by elevating pan to a 45-degree angle. Roll omelet out onto a plate.
You may add any of these fillings to the omelet just before folding.
Sautéed mushrooms-2 tablespoons = 50 calories
Tomato sauce, heated-1/4 cup = 30 calories
Creole sauce -1/4 cup = 45 calories
Grated mozzarella cheese (made from partially skimmed milk)-1 ounce = 70 calories
Creamed chicken -1/4 cup = 50 calories
Any green vegetable
- negligible calories
Lean cooked ham or Canadian bacon, cut into small pieces-1 ounce = 70 calories
Approx. Cal/serving: 210
For an herb omelet, mix finely chopped parsley, chives, and chervil into egg mixture before cooking.
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