Egg White Omelette

I am going to talk about the egg white omelette. It takes just a couple of minutes to prepare and when folded it becomes a French-style omelette. A proper French omelette is smooth, tender, and creamy on the inside. This makes a good quick meal which can be served any time of the day. You may use egg substitute, whole eggs, or just egg whites, as I have. Have all your tools and ingredients ready for action because once the eggs hit the hot pan everything must move quickly. Learning to make a good omelette is entirely a matter of practice. So don’t worry if your first one falls apart. It will still taste good.

INGREDIENTS-
-4 egg whites
-Geneous pinch of salt
-Freshly grated black pepper
-1/2 cup of steamed baby spinach
-1 slice nonfat cheddar cheese

EQUIPMENT-
-Use a heavy 7-10 inch nonstick skillet or well-seasoned skillet with low, sloping sides and a handle that won’t get hot
-A small heat-resistant, flexible spatula
-Medium size mixing bowl & a table fork

Beat the eggs and seasonings in the mixing bowl for 20-30 seconds until everything is blended. Lightly coat your skillet with 100% pure canola cooking spray. Place the skillet on medium high heat until hot. Pour the eggs into the pan and immediately stir with your spatula or fork for 5 to 10 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. When no more egg runs to the sides, continue to cook until almost set and the bottom is a light golden. Now place your filling, I used spinach and cheese, onto the center third of your omelette and fold with spatula. This step should take about 1 minute. Remove pan from heat and turn the omelette onto a warm plate. Serve immediately. One half of a Ruby red grapefruit also joined in on the party.

Serves One. 3 servings of protein, 1 vegetable, 1 fruit

Here are some variations of fillings-
*Aux Fines Herbs- minced fresh herbs such as chervil, parsley, chives,& tarragon. Beat into the eggs at the beginning 1 Tbsp. full and then sprinkle the same over the finished omelette.
*Mushrooms sautéed with rosemary & thyme
*Sauteed apple slices, minced fresh sage & shredded cheese
*Diced and cooked asparagus tips or artichoke hearts
*Green pepper strips with Canadian bacon
* Truffle shavings, oops! They're not on program (yet). I must stop myself now because as a chef I see endless possibilities and have no limitations.
Have a wonderful week and remember to Stay focused.

“Only dull people are brilliant at breakfast”. Oscar Wilde