Monterey Omelette Recipe
Ingredients
| Egg whites | 4 | |
| Water | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Egg yolks | 4 | |
| Butter/Margarine | 1 Tablespoon | |
| Alfalfa sprouts | 1/2 Cup (16 tbs) | |
| Shredded monterey jack cheese | 3/4 Cup (16 tbs) | |
| Walnuts | 1/4 Cup (16 tbs), toasted | |
| Cherry tomatoes | 1/4 Cup (16 tbs), halved | |
| Ripe olives | 2 Tablespoon, pitted | |
| Dairy sour cream or frozen avocado dip, thawed | ||
Directions
Beat egg whites till frothy.
Add water and salt; continue beating about 1 1/2 minutes or till stiff peaks form.
Beat egg yolks at high speed of electric mixer about 5 minutes or till thick and lemon colored.
Fold egg yolks into egg whites.
To make omelet, in a 10-inch skillet with 1 an ovenproof handle, heat the butter or margarine till a drop of water sizzles in the skillet.
Pour in egg mixture, mounding it slightly higher at the sides.
Cook over low heat, uncovered, for 8 to 10 minutes or till eggs are puffed and set, and the bottom is golden brown.
Place the skillet in a 325° oven; bake for 10 minutes or till a knife inserted near center comes out clean.
Loosen sides of omelet with a metal spatula.
Make a shallow cut across the omelet, cutting slightly off-center.
Sprinkle alfalfa sprouts across the larger portion of the omelet.
Next sprinkle the Monterey Jack cheese, toasted wal-nuts, halved cherry tomatoes, and sliced ripe olives.
Sprinkle with salt and pepper.
Fold the smaller portion of the omelet over the filling.
Slip omelet onto a warm serving platter.
Top with sour cream or avocado dip.
Add water and salt; continue beating about 1 1/2 minutes or till stiff peaks form.
Beat egg yolks at high speed of electric mixer about 5 minutes or till thick and lemon colored.
Fold egg yolks into egg whites.
To make omelet, in a 10-inch skillet with 1 an ovenproof handle, heat the butter or margarine till a drop of water sizzles in the skillet.
Pour in egg mixture, mounding it slightly higher at the sides.
Cook over low heat, uncovered, for 8 to 10 minutes or till eggs are puffed and set, and the bottom is golden brown.
Place the skillet in a 325° oven; bake for 10 minutes or till a knife inserted near center comes out clean.
Loosen sides of omelet with a metal spatula.
Make a shallow cut across the omelet, cutting slightly off-center.
Sprinkle alfalfa sprouts across the larger portion of the omelet.
Next sprinkle the Monterey Jack cheese, toasted wal-nuts, halved cherry tomatoes, and sliced ripe olives.
Sprinkle with salt and pepper.
Fold the smaller portion of the omelet over the filling.
Slip omelet onto a warm serving platter.
Top with sour cream or avocado dip.
Chef
