| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Eggs |
2 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Mushrooms, cleaned and |
|
|
Sliced |
| 1/2 |
|
Green or red pepper, |
|
|
Chopped |
| 2 |
tb |
Olive or vegetable oil |
| 4 |
|
Eggs |
| 4 |
|
Egg whites |
| 1/4 |
c |
Milk or water |
|
|
Salt and pepper |
INSTRUCTIONS
Heat olive oil in a large skillet.Add mushrooms and green peppers. Cook 5
minutes or so,stirring occasionally,until green pepper is
softened.Meanwhile,beat eggs,egg whites,milk,salt and pepper in a medium
bowl.When vegetables are soft,transfer them to a plate. Pour the gee
mixture into the skillet and cook over medium flame. Lift edges of the
skillet to allow raw egg mixture to flow underneath and cook.When the egg
is about half set,sprinkle with mushrooms and green pepper.Fold the egg
over to enclose the filling and cook to desired doneness. Slide onto a
serving platter,then divide into portions and serve. Serves 2 to
4,depending on appetites.
Note: Don't be shy about substituting ingredients in the omelet.Season with
a little Parmesan cheese or cooked sausage,if desired or change the
vegetable combinations.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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