Rotating Ad


Wednesday, December 1, 2010

Eye-Opening Omelets

4 egg whites
4 tbsp water
black pepper, freshly ground, to taste
fresh veggies & herbs

Saute veggies in several teaspoons of water or chicken stock (sodium free) in non-stick pan until tender. Set aside. Heat non-stick skillet over low to medium heat. Mix egg whites, water and pepper, beating with fork until foamy. Pour eggs in skillet. Cook 2-3 minutes. As eggs cook, pull sides gently towards center with spatula, allowing uncooked eggs to spill into open skillet area. When eggs are neatly cooked, sprinkle vegetables over eggs and fold omelet in half. Cover and continue cooking 1-2 minutes or until eggs are done.

Brugo Sport Mugs On Sale

No comments:

Comments, Question or a Recipe for us to try? Contact us below...


Email *

Message *