Omelet with Confetti Peppers, Mushrooms, and Veggies
This lowfat omelet is filled with flavor. The bell peppers, mushrooms, and veggies make your omelet so tasty that no one may realize it’s lowfat.
Preparation time: 10 minutes
Cooking time: 15 minutes
Yield: 4 servings
1 medium onion
1 medium tomato
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 8-ounce can sliced mushrooms, or 1 cup steamed fresh mushrooms
1/2 teaspoon cumin
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch of cream of tartar or flour (optional)
1 cup substitute eggs
1 teaspoon butter
Peel and chop the onion.
Chop the tomato.
Sliver or chop the bell peppers.
If using canned mushrooms, drain them.
Lightly coat a large nonstick skillet with no-stick vegetable oil spray.
Combine the onion; tomato; green, red, and yellow peppers; mushrooms; cumin; basil; and oregano in the skillet.
Cook over low heat for 10 minutes, stirring.
Add a few tablespoons of water for moisture, if necessary.
Separate the eggs, placing the whites in a small bowl.
You can discard the yolks.
Add the cream of tartar or flour (if desired) to the bowl.
Beat until very fluffy.
Add the substitute eggs, blending well.
Melt the butter in a medium-hot large skillet that has a lid.
Pour the egg mixture into the pan.
Reduce the heat to low.
Cover the eggs and cook for 2 to 3 minutes.
When the edges are firm, use a rubber spatula to lift several times to make sure that the bottom isn’t getting too brown.
If it is getting very brown, turn down the heat drastically.
Loosen the bottom of the omelet with the spatula.
Place several tablespoons of the filling on the omelet.
Tilt the skillet away from you.
Gently fold 1/3 of the omelet onto itself by using the spatula.
Holding the skillet’s handle firmly, strike it two to three times.
The far side of the omelet should flip back on top of the first fold.
Transfer the omelet to a plate.
Place several more tablespoons of filling on top of the omelet.