Creole Omelette Recipe
Ingredients
| Vegetable oil | 1 Teaspoon | |
| All purpose flour | 1 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), thinly sliced | |
| Green pepper | 1/2 Cup (16 tbs), thinly sliced | |
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Dried thyme | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1/4 cup canned no-salt-added chicken broth, undiluted | ||
| Whole tomatoes | 1 Can (10oz), chopped | |
| Salt | 1/4 Teaspoon | |
| Eggs | 2 , separated | |
| Skim milk | 1 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Pepper | 1 Dash | |
| Vegetable cooking spray | ||
Directions
Place oil in a medium nonstick skillet; add 1 teaspoon flour, and stir until smooth.
Cook over medium heat until mixture is caramel colored, stirring often.
Add onion and next 4 ingredients; saute over medium-high heat 4 minutes.
Add chicken broth; cook until thickened and bubbly, stirring often.
Stir in tomato and salt.
Set aside, and keep warm.
Beat egg yolks in a small bowl at high speed of an electric mixer until thick and pale.
Add milk, and beat until blended; set aside.
Beat egg whites at high speed of electric mixer until soft peaks form.
Gradually add 1 tablespoon flour and dash of pepper, beating until stiff peaks form.
Fold egg white mixture into egg yolk mixture.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Pour egg mixture into skillet, spreading evenly.
Cover, reduce heat to medium-low, and cook 15 minutes or until just set.
Loosen omelet with a spatula, and fold in half.
Slide onto a serving platter.
Spoon tomato mixture over omelet, cut in half.
Cook over medium heat until mixture is caramel colored, stirring often.
Add onion and next 4 ingredients; saute over medium-high heat 4 minutes.
Add chicken broth; cook until thickened and bubbly, stirring often.
Stir in tomato and salt.
Set aside, and keep warm.
Beat egg yolks in a small bowl at high speed of an electric mixer until thick and pale.
Add milk, and beat until blended; set aside.
Beat egg whites at high speed of electric mixer until soft peaks form.
Gradually add 1 tablespoon flour and dash of pepper, beating until stiff peaks form.
Fold egg white mixture into egg yolk mixture.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Pour egg mixture into skillet, spreading evenly.
Cover, reduce heat to medium-low, and cook 15 minutes or until just set.
Loosen omelet with a spatula, and fold in half.
Slide onto a serving platter.
Spoon tomato mixture over omelet, cut in half.
Chef
