vernalisa
Thu, Feb-03-05, 22:59
Texas White" Omelet
- 1 1/2 Tbsp olive or corn oil
- 1 cup Egg Whites
- 2 Tbsp chopped green and/or red pepper.
- 1 Tbsp chopped onion
- 1 Tbsp diced low fat ham
- 1/4 cup grated cheddar cheese low fat (if desired)
- Salt and Pepper to taste
Heat 1 Tbsp oil in a 9-inch nonstick frying pan.
Lightly sauté onions, peppers and ham. Set aside.
Place 1/2 Tbsp of oil in pan at medium high heat.
Pour in Egg Whites.
As eggs begin to cook, lift sides to allow Egg Whites to set. While top of omelet is still moist, place the sautéed mixture (with cheese if desired) on the omelet.
Using spatula, fold omelet in half.
Be sure to not over cook.
Season with salt and pepper as desired.
Texas Scramble
Follow the same instructions as "Texas White" but don't let the eggs set up as they would for the omelet.
After sautéing the peppers, onions and ham, scramble everything together.
Cheese is optional
- 1 1/2 Tbsp olive or corn oil
- 1 cup Egg Whites
- 2 Tbsp chopped green and/or red pepper.
- 1 Tbsp chopped onion
- 1 Tbsp diced low fat ham
- 1/4 cup grated cheddar cheese low fat (if desired)
- Salt and Pepper to taste
Heat 1 Tbsp oil in a 9-inch nonstick frying pan.
Lightly sauté onions, peppers and ham. Set aside.
Place 1/2 Tbsp of oil in pan at medium high heat.
Pour in Egg Whites.
As eggs begin to cook, lift sides to allow Egg Whites to set. While top of omelet is still moist, place the sautéed mixture (with cheese if desired) on the omelet.
Using spatula, fold omelet in half.
Be sure to not over cook.
Season with salt and pepper as desired.
Texas Scramble
Follow the same instructions as "Texas White" but don't let the eggs set up as they would for the omelet.
After sautéing the peppers, onions and ham, scramble everything together.
Cheese is optional