Egg White Omelet
An open-faced omelet for four, topped with sautéed vegetables and mozzarella cheese.
5 large egg whites
3 large eggs
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 tablespoons butter or margarine, melted
2 tablespoons sesame oil
1/2 cup thinly sliced onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup shredded mozzarella cheese
2 plum tomatoes, sliced
- In a large bowl combine 5 egg whites and 3 eggs. Add water and mix well. Season with salt and pepper.
- In a small bowl combine melted butter and sesame oil. Place half in a skillet and sauté thinly sliced onion, chopped green bell pepper, and chopped red bell pepper until tender; remove from the heat and set aside.
- In another skillet, heat the remaining oil/butter mixture. When hot and bubbly add the egg mixture and reduce the heat to medium. Push the cooked portion to the center and cook until set. Place the vegetables on top, add shredded mozzarella cheese, and carefully fold on top. Garnish with sliced Roma tomatoes.
Makes 4 servings.