What is your recipe for a great low fat omelet?
3 egg whites, a small bit of bacon, some veggies, a good pinch of cheese, pepper
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You can use egg beaters, or all whites, tomato, onion, salsa, fat free cheese shreds on top
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Egg Beaters for sure (or the generic store brand). No cholesterol. Less cheese, more vegetables.
Egg whites. Forget egg beaters, they are just egg whites with perservatives added. Who needs it?
Egg whites, oats, salsa, green onions. De-lish!!
-Colin
Use a non-stick pan, don’t add fat for cooking. Obvious I know but useful nonetheless.
J.
Egg whites, salsa (or tomatoes/onions/whatever you prefer to make your own salsa), cilantro, & jalapeno’s.
you can use a little bit of low-fat/non-fat cheese (in the omelette it doesn’t taste so bad) if you like that “stuck together” style omelette.
Tibbsy, the best way to achieve your goal is to use make believe eggs and cheese and bacon and ham and sour cream! Use all you want! Eat all you want! It’s kinda like a children’s tea party, ya know what I mean? I’m not aware of too many things
I know what I know if you know what I mean
Philosophy, is the talk on a cereal box
Religion, is a smile on a dog
I’m not aware of too many things
i know what I know if you know what I mean
Choke me in the shallow water
Before I get too deep
What I am is what I am are you what you are or what
What I am is what I am are you what you are or what
Oh I’m not aware of too many things
I know what I know if you know what I mean
Philosophy, is a walk on the slippery rocks
Religion, is a light in the fog
I’m not aware of too many things
I know what I know if you know what I mean
Do do ya
Choke me in the shallow water
Before I get too deep
Chuck me in the shallow water
Before I get too deep
What I am is what I am are you what you are or what
What I am is what I am are you what you are or what
What I am is what I am are you what you are or what you are
What I am is what I am are you what you are or what
Da da da da
I say I say I say I do hey hey hey hey hey hey
Choke me in the shallow water
Before I get too deep
Chuck me in the shallow water
Before I get too deep
Choke me in the shallow water before I get too deep
Choke me in the shallow water before I get too deep
Choke me in the shallow water before I get too deep
Don’t let me get too deep
Don’t let me get too deep
Don’t let me get too deep
Don’t let me get too deep
What I am is what I am are you what you are or what
What I am is what I am are you what you are or what
What I am is what I am are you what you are or what you are
What I am is what I am are you what you are or what
Or what you are oh
Or what you are oh oh oh
Say what I am
Hitting me with my girl Edie Brickell. Very nice.
For a really good omelet you need to use low heat as well. Most people cook their eggs on heat that is wayyy too high. You will get much a much fluffier omelette stirring constantly over low heat. Don’t add your veggies or cheese until closer to the end of the cooking process.
For an alternative omelette use the following…I know it isn’t fat free, but the little bit of pam keeps things moving around better with less scraping.
3 egg whites and 1 whole egg.
shallots and a half clove of garlic minced.
clarify shallots and garlic before adding egg. A small bit of vermouth can also be used to add flavor.
Green onion
Jumbo lump crabmeat,
Low or fat free cheese
Other variations you can add lobster meat, crawfish tails etc.
Also, I like to make an omelette with onions, red (not green) or yellow bell pepper, turkey bacon, fat free cheese, salsa with a little jalapeno and some chile powder and cumin. Add some tobasco and roll it up in a low fat tortilla for a nice breakfast burrito
Other variat
cut a picture of one from a magazine and then eat the paper…heh heh
.
do you know how to seperate eggs? if not, PM me and I’ll tell you how.
i’ll give you two versions…one more advanced than the other…
more advanced version: carmelized onion omlet slice onions like rings–on the thinner side beat 2 whole eggs, 2 white in bowl. dash of sea salt, black pepper. spray omlet pan with spray oil, put on burner…no heat yet have seperate sautee pan on another burner–turn heat on medium high, add olive oil, couple of tablespoons put onions in sautee pan, add black pepper (no salt) let them sizzle. have the heat high now, you want to carmelize, not steam. get omlet pan on lower heat once you see some browning on onions when pam oil starts to look really wet and you see it slide down sides of pan, it’s ready. add beaten eggs to pan and leave it alone for a minute. when onions looked seared off, turn off burner, dash of sea salt take a wooden spoon and push edges into the center on your omlet. when it is solid enough, flip it once you flipp it, take pan of onions and spoon onto one side of omlet. after a few seconds, it is ready to plate up. to plate up, take flipper and run it under omlet to ensure it will come out of pan easily. slide it onto plate directly from the pan. once halfway onto plate, then it is easy to fold. top with a few grinds of hard white cheese just for a nice taste, or dallop of sour cream (low fat).
garden vegetable omlet (easier version); prepare eggs and omlet pan as listed above slice up whatever vegetables look fresh at this time of year. be warned that mushrooms tend to release alot of water–so if you add them, do not salt them (as this will release more water out of them) turn on burner, low heat as instructed above. add eggs, push from the edge to the center, flip when it’s solid enough to do so add in vegetables to one side of omlet–dash of black pepper, other seasonings if you like, just no salt right now put lid on and turn off heat. (to soften the vegetables. since they have not been sauteed you don’t want them cold or not tender in the middle of your omlet) after about one minute take flipper and check the side with no vegetables. is it solid? if not, turn heat on for 30 seconds or so…no lid plate it up as mentioned above…