Heat oil over high heat in a skillet with a rounded bottom and
sloping sides. In a mixing bowl, whip egg whites, water, salt,
and black pepper together, using a fork. Pour egg mixture into
skillet. Cook over moderately high heat until the bottom is set.
Using a heatproof spatula, move the cooked mixture to the
center and allow the uncooked mixture to flow into the bottom
of the pan. When cooked, the omelet should be barely brown on
the bottom, soft and moist in the center. Spoon the filling down
the center of the omelet (see note). Using a spatula and starting
from the handle side, fold one third of the omelet over the
center. With a heated serving plate in one hand, grasp the skillet
in the other, palm up and tilt so the omelet rolls over onto the
plate.
Filling- Bacon and potatoe filling
Ingredients-
4 slices low-fat bacon, cooked and crumbled
1 teaspoon olive oil
2 medium potatoes, cooked, peeled, and diced
2 Tablespoons onions, chopped
2 Tablespoons parsley
2 Tablespoons fat-free cheddar cheese, grated
Filling-
Cook bacon in a large skillet. Then, drain on paper towel and
crumble. Heat skillet again and add oil. Then, add potatoes,
onions, and bacon again. Cook until onions are tender. Lower
heat. Cover and keep warm. Spoon half the filling onto Basic
French Omelet. Sprinkle each with parsley and Cheddar cheese
just before folding.
Originally Submitted
7/17/2009
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