Garden Fresh Omelette Recipe
Ingredients
| Egg substitute | 1/2 Cup (16 tbs), frozen | |
| Skim milk | 2 Tablespoon | |
| Minced dill | 1 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Egg whites | 4 | |
| All purpose flour | 1 Tablespoon | |
| Vegetable cooking spray | ||
| Alfalfa sprouts | 1/2 Cup (16 tbs) | |
| Tomato | 1 Medium, thinly sliced | |
| Parmesan cheese | 1 1/2 Tablespoon, grated | |
Directions
Combine first 4 ingredients in a small bowl; stir well, and set aside.
Beat egg whites at high speed of an electric mixer until soft peaks form; add flour, beating until stiff peaks form.
Fold egg white mixture into egg substitute mixture.
Coat a small nonstick skillet with cooking spray; place over medium heat until hot.
Pour half of egg white mixture into skillet, spreading evenly.
Cover and cook 5 minutes or until center is set.
Arrange half of sprouts, tomato, and cheese over one half of omelet.
Loosen omelet with a spatula, and fold in half.
Slide omelet onto a warm serving plate.
Repeat procedure with remaining half of egg white mixture, sprouts, tomato, and cheese.
Beat egg whites at high speed of an electric mixer until soft peaks form; add flour, beating until stiff peaks form.
Fold egg white mixture into egg substitute mixture.
Coat a small nonstick skillet with cooking spray; place over medium heat until hot.
Pour half of egg white mixture into skillet, spreading evenly.
Cover and cook 5 minutes or until center is set.
Arrange half of sprouts, tomato, and cheese over one half of omelet.
Loosen omelet with a spatula, and fold in half.
Slide omelet onto a warm serving plate.
Repeat procedure with remaining half of egg white mixture, sprouts, tomato, and cheese.
Chef
