Try this recipe for two for a Sunday morning
treat!
Sourdough Omelets for Two
2 (5 to 6-inch) French rolls, split lengthwise
Margarine or butter
Filling:
2 teaspoons vegetable oil
1/2 cup frozen, thawed artichoke hearts, quartered
2 tablespoons chopped shallots or minced onion
1/2 cup cooked bay or tiny cocktail shrimp, rinsed
1 tablespoon freshly grated Parmesan cheese
1 tablespoon diced, drained pimento
1/4 teaspoon crushed, dried basil
Dash pepper
Omelets:
6 extra-large egg whites or 1 cup Egg Exchange
2 tablespoons water
1/8 teaspoon each salt, pepper and paprika
1/4 cup shredded, low-fat cheddar cheese
Margarine or butter
Preheat oven to 325°F.
Lightly spread cut sides of rolls with
margarine; reassemble rolls and wrap in foil. Set aside.
For filling, in a large skillet, heat
oil; saute artichoke hearts and shallots for 3 minutes. Stir
in shrimp, Parmesan, pimento, basil and pepper; cook and stir
until mixture is heated through.
Saute filling in batches. Cover and keep
warm over very low heat. Place rolls in preheated oven for 10
minutes.
For omelets, in a large bowl, whisk together
egg whites, water and seasonings until well blended. Stir in
cheese.
For each omelet, melt 1 teaspoon margarine
in an 8-inch, teflon-lined skillet; pour in 1/2 of the egg white
mixture. Cook over medium heat, without stirring, occasionally
lifting edge of egg mixture with a spatula and tipping pan slightly
to allow the uncooked portion to flow underneath.
When eggs are set but still shiny, remove
pan from heat. Tilt pan and use a spatula to fold omelet in thirds;
transfer to an oven-proof platter. Place in oven and repeat with
second omelet.
Unwrap rolls. For each serving, place
one omelet piece on bottom half of roll; spoon 1/3 cup of shrimp
mixture over. Place second roll half to the side.
Makes 2 servings.
Recipe provided courtesy of Chino Valley Ranchers.
