Omelet
Servings = 2 | Serving size = 1/2 omelet
This recipe is not easily multiplied. I do occasionally keep the other half of an omelet and make sandwiches with it.
1 tsp. unsalted butter
1/3 bell pepper (julienne strips)
3 large egg whites
2 large egg yolks
1/8 tsp. salt
3 Tbsp. water
6 large fresh basil leaves
fresh ground black pepper
1/2 ounce Parmigiano-Reggiano (grated)
Melt the butter in a small non-stick skillet pan over medium heat. Add the peppers and cook until they are browned but not limp. Remove and set aside.
In a small mixing bowl whisk together the egg whites, eggs yolks, salt and water. Add ground pepper to taste.
Heat a medium sized non-stick skillet over medium-high heat and place the basil in the bottom and pour the egg mixture over the top. Reduce the heat to medium heat and cook slowly. Gently slide a spatula under the eggs and carefully fold back the cooked portion so as to expose more uncooked egg to the bottom of the pan.
When the eggs are nearly set, add the peppers to the center (in a straight line so as to make folding easier). Fold the omelet in half over the peppers. Cook about 2 more minutes and remove.
Sprinkle the Parmigiano-Reggiano over the top of the omelet and then divide into two portions.
Nutrition Facts
Serving size: 1/2 omelet | Servings: 2
Calories 139 | Calories from Fat 81
Amount Per Serving (% Daily Value)
Total Fat 9g (13%) | Saturated Fat 4g (20%)
Cholesterol 225mg (75%) | Sodium 111mg (5%)
Total Carbohydrates 3g (1%) | Dietary Fiber 0g (00%) | Protein 11g
Vitamin A 12% | Vitamin C 45% | Calcium 11% | Iron 4%
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