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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Best Of Family Circle Cookbook
Servings: 2
1 teaspoon olive oil
6 egg whites, whipped
1 tablespoon water
1 teaspoon salt
½ teaspoon black pepper
Heat oil over high heat in a skillet with a rounded bottom and sloping sides. In a mixing bowl, whip egg whites, water, salt, and black pepper together, using a fork. Pour egg mixture into skillet. Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan. When cooked, the omelet should be barely brown on the bottom, soft and moist in the center. Spoon the filling down the center of the omelet (see fillings below). Using a spatula and starting from the handle side, fold one third of the omelet over the center. With a heated serving plate in one hand, grasp the skillet in the other, palm up and tilt so the omelet rolls over onto the plate.
Fillings For Basic French Omelet
Sausage And Pepper Filling
1 teaspoon olive oil
¾ cup low-fat polish sausage, cooked and crumbled
½ cup bell peppers, chopped
½ cup onions, chopped
¼ teaspoon oregano
¼ teaspoon basil
Heat oil in a large skillet. Then, crumble sausage and cook until lightly browned. Remove sausage from pan. Add peppers and onions to pan and cook until tender. Then add, cooked sausage, oregano, and basil. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe.
Potato And Bacon Filling
4 slices low-fat bacon, cooked and crumbled
1 teaspoon olive oil
2 medium potatoes
cooked, peeled, and diced
2 tablespoon onions, chopped
2 tablespoon parsley
2 tablespoon fat-free cheddar cheese, grated
Cook bacon in a large skillet. Then, drain on paper towel and crumble. Heat skillet again and add oil. Then, add potatoes, onions, and bacon again. Cook until onions are tender. Lower heat. Cover and keep warm. Spoon half the filling onto Basic French Omelet. Sprinkle each with parsley and cheddar cheese just before folding.
Vegetable Filling
1 teaspoon olive oil
1 cup carrot, cut in 1 inch strips
½ teaspoon ginger root
1 teaspoon olive oil
1 cup zucchini, cut in 1 inch strips
1 cup mushrooms, sliced
½ cup dark red kidney beans, drained and washed
1 tablespoon worcestershire sauce
¼ teaspoon cornstarch
Cook carrots and ginger root in oil for 3 minutes. Add zucchini and mushrooms. Stir fry until vegetables are tender . In a mixing bowl, combine worcestershire sauce and cornstarch. Pour over vegetable mixture. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe.