Basic French omelet is made with egg whites. Three different fillings are also included. Suitable for breakfast, lunch, or a light dinner. Amounts are easily multiplied for more servings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- teaspoon olive oil
- egg whites, whipped
- 1 Tablespoon water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Fillings
Potato And Chicken Sausage Filling
- 4 slices low-fat chicken sausage, cooked and sliced
- 1 teaspoon olive oil
- 2 medium potatoes, cooked, peeled, and diced
- 2 Tablespoons onions, chopped
- 2 Tablespoons parsley
- 2 Tablespoons fat-free cheddar cheese, grated
For Potato And chicken Filling:
Cook chicken in a large skillet. Then, drain on paper towel and crumble. Heat skillet again and add oil. Then, add potatoes, onions, and chicken 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.Fill as directed in the Basic French Omelet recipe
Vegetable Filling
- 1 teaspoon olive oil
- 1 cup carrot, cut in 1-inch strips
- 1/2 teaspoon ginger root
- 1 teaspoon olive oil
- 1 cup zucchini, cut in 1-inch strips ( coloured capsicum is also ok )
- 1 cup mushrooms, sliced
- 1/2 cup dark red kidney beans, drained and washed
- 1 Tablespoon Worcestershire sauce/balsamic vinegar
- 1/4 teaspoon cornstarch
For Vegetable Filling:
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.
Preparation:
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. 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.
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