ook like any other omelet.
When the egg begin to firm
n a pan make an omelet. Heat about 3 tablespoons cooking
Start with a basic three-egg omelet.
To this, add the remaining ingredients.
Put all ingredients into blender jar and blend until smooth. Store in covered jar in refrigerator.
Can be frozen.
Freeze in 1/4 cup amounts.
Use in place of egg in recipes or scramble.
One quarter cup is equal to 1 egg.
One quarter cup equals 80 calories.
Mix and store in refrigerator.
This is a no cholesterol egg substitute.
One-fourth cup equals 1 egg in recipes.
Omelet with toppings:
In 10
In a large bowl, let egg whites warm to room temperature
ur in egg batter.
As egg sets, gently push egg batter
an to cover bottom. Cook omelet for 1 min or until
br>Beat the eggs or egg substitute with the milk, salt
o let egg fill the spaces.
Repeat until omelet if JUST
b>egg whites together in a bowl until frothy.
Heat an omelet
Beat egg whites until frothy.
Add
Heat oil in an 8-inch nonstick skillet on medium heat.
Whisk eggs and green onion in a medium bowl. Stir in noodles. Add egg mixture to pan, tilting to spread. Cook 5-6 mins, or until edges of omelet have set and underside is golden.
Top with corn and red pepper. Cover with lid; cook a further 3-4 mins, until vegetables are tender and omelet is firm.
Serve topped with bean sprouts, cilantro leaves and sliced green onion. Drizzle with hoisin sauce.
izzles.
Pour half of omelet mixture (3/4 cup) into
mall bowl, stir together all omelet ingredients except the remaining 1
Prepare whatever you like in your omelet.
Boil a half pan of water.
Scramble only one egg.
Put egg and all of your ingredients in your Ziploc Baggie.
Hold Ziploc in the pan of boiling water until omelet is firm.
Remove omelet from Baggie. Only use one egg because it wouldn't get done and Baggie will melt.
n a small bowl whisk egg whites with a fork just
For omelet, beat egg whites until stiff, but not
eat together egg mix and when ready to cook omelet, melt 1