Spanish Omelette
Muy Delicioso Spanish Omelette from Victoria’s Wonderful Egg Recipes
2 fresh egg whites
1 cup substitute eggs
1/2 teaspoon Worcestershire sauce
1/4 cup finely sliced fat free or lowfat Borden’s or Kraft Cheese slices
Salt
Cayenne
Chopped parsley for garnish
Serves 4
Omelettes aren’t complicated, and they are fun to make and so easy. You can make this a fritatta by sautéing chopped tomatoes, green peppers mushrooms or onions and adding them to the top of the eggs and baking in a 350 degree oven until the eggs are cooked. This recipe is simple with no baking. Nonstick omelette pans and vegetable spray make it even easier.
A Spanish omelette is made by adding hot, cooked, sliced potatoes, some chopped tomatoes, chopped green peppers, and minced garlic. Slices of lemon, rubbed avocado and scallions top the Spanish omelette nicely.
Cooked shellfish can also be added to the plain or cheese omelette.
1. In a small bowl, beat the egg whites until frothy (or stiff for a firmer omelette). Add the substitute eggs, Worcestershire sauce, salt, cayenne and cheese, folding in well.
2. Pour the egg mixture into a medium-hot, large, nonstick skillet. Lower the heat and cook until partially firm, checking the bottom often with a spatula to see it doesn’t burn. Turn omelette over carefully, then remove from heat.
3. Slice into four pieces. Add any toppings. Sprinkle on the parsley.
