an. Make a one egg omelette. Cut the omelette into a few large
side to cool.
Cook omelette.
Put aside to cool
Heat the olive oil in a skillet over medium heat. Cook the portobello mushroom and red onion in the olive oil until the mushroom has softened, 3 to 5 minutes.
Whisk the egg whites and water together in a small bowl; pour over the mushroom and onion mixture. Season the egg whites with salt and pepper. Cook, stirring occasionally, until the egg whites are no longer runny, about 5 minutes. Sprinkle the mozzarella cheese over the mixture; top with the pesto. Fold the omelette in half and continue cooking until the cheese melts, 2 to 3 minutes.
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.
Preheat broiler. Combine spring onions and herbs.
Whip 3 egg whites to soft peaks. Fold in 1/4 of herb mixture.
Oil an 8-inch nonstick frying pan over low heat. Cook egg mixture until browned lightly underneath. Sprinkle 1/4 of cheese over 1/2 of the omelette. Transfer to oven and broil until cheese begins to melt and omelette sets. Fold omelette over to completely cover cheese. Carefully slide out onto a serving plate and cover to keep warm.
Repeat process to make 3 more omelettes. Serve with toast.
rom white and whisk egg whites in a jug, sprinkle
ater & cornstarch.
Whip the egg white until it forms soft
Whisk egg whites and milk in a
elted.
Serve spooned over omelette, sprinkle with bread cubes.
il. Remove vegetables.
Whisk egg white to fluffy (add almond
Mix egg whites, milk, chives and chili powder.
Pour in omelette pan or griddle.
Heat beans just to warm.
Fill omelette with beans and half the picante sauce.
Top omelette with remainder of picante sauce.
medium bowl, whisk together egg, 1 Tbsp (15 mL) sweet
eat, pour 1/4 of egg mixture, tilting the wok to
Heat a 6\" or 8\" good quality nonstick pan that has been sprayed with nonstick spray over low-medium heat. Pour in egg whites.
Sprinkle with fresh spinach and feta. Cover with pan lid. Let set for 5 minutes or so, while checking for doneness. This would be when you no longer see uncooked egg whites settling on top of the omelette.
Fold omelette in half onto plate and top with salt and pepper to taste.
Spray 6\" or 8\" good quality nonstick pan with spray. Heat over low-medium heat, no hotter. Add mushrooms to pan, spreading evenly in pan. Slowly pour egg whites over mushrooms and then sprinkle with spinach. Cover with lid.
Let sit for about 10 minutes. Occasionally check to see when egg whites are no longer runny on top of the omelette.
When set, tip omelette onto plate while folding in half. Sprinkle with salt and pepper to taste.
ixed. (Skip this if using egg substitute.).
Cover a small
Beat egg in a small bowl.
Mix in chives, curry powder and water.
Heat a small pan to a high heat. Heat oil once hot.
Add egg mixture to hot. Let it cook for five to ten minutes, 'scuffing' it occasionally so that it doesn't stick. The bottom should become solid and quite browned.
Slide the bottom of the omelette onto a plate. Hold the pan over the plate, then flip them so the raw side of the omelette is face down on the pan.
Cook for another five or so minutes - until the bottom is as browned as the top.
EAT !
Heat a large non-stick omelette pan with a small amount
owl, whisk together the egs, egg whites, water, scallions, salt, and