The perfect omelettes
you’re served in restaurants
are flipped.
Flipping an omelette is
a skill that takes some
practice to master. If
you’ve never done it
before, you may have
a mess on your hands.
A simpler solution is to
use a rubber spatula to
gently lift up the layer
of cooked eggs, and let
the uncooked, liquid
portion slide underneath.
Hold the pan
underneath the broiler
for a few moments to
completely set the top.Ingredients
- 8 large, fresh egg whites
- 2 large whole eggs
- 2 small, raw onions, diced
- 3 oz. ground, raw turkey
- 1 1/2 cups canned kidney beans, drained (any type)
- 1 c. chopped green bell peppers
- 1 c. chopped red bell peppers
- 1 c. raw mushrooms, sliced
- 3 tbsp. extra virgin olive oil
- 1 dash ground black pepper.
- 1 tsp. hot pepper sauce.
- 1 tsp. ground turmeric 3 cloves raw garlic, minced
- 1 tsp. worcestershire sauce
Directions
Saute’ turkey, vegetables and spices - except turmeric - in a non-stick skillet w/1 tsp olive oil until tender. In mixing bowl, whip the eggs, egg whites and turmeric together. Pre-heat 2 tsp olive oil in a second skillet, then add 1/4 egg mixture and cook until omelet is formed. Repeat to make 4 omelettes. Place 1 omelette on plate, top with 1/2 of the turkey mixture, then place 1 omelette on top to form a sandwich. Repeat to form 2nd sandwich. Serve hot.
Nutritional Information
Calories (Per Serving): 508
Protein (g): 42
Carbohydrates (g): 50.5
Fat (g): 17
Carb - Protein - Fat % Ratio: 39 % - 32% - 29%
About Steve Adam
