Guest guest Posted February 27, 2007 Report Share Posted February 27, 2007 EGG WHITE OMELETTE WITH MUSHROOMS, PEPPERS, AND HERBS Yield: 4 servings Source: " Cooking with The Diabetic Chef " by Info: http://diabeticgourmet.com/book_archive/details/23.shtml INGREDIENTS - 2 teaspoons butter - 1/2 pound mushrooms, sliced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 2 sprigs fresh thyme, leaves removed and chopped - 2 sprigs fresh oregano, leaves removed and chopped - 1 bunch fresh chives, chopped - Nonstick cooking spray - 8 large eggs - 1 tablespoon water DIRECTIONS Melt 1 teaspoon of the butter in a pan over medium heat. Add the mushrooms and cook for 4-5 minutes, or until slightly brown. Remove the mushrooms and set aside. Melt another teaspoon of butter in the pan. Add the red and yellow bell peppers. Cook until tender, about 4-5 minutes. Remove the peppers and set aside. Combine the chopped herbs in a bowl and mix. For each omelet, crack two eggs into a bowl and remove the yolks. Add 1-1/2 teaspoon of water for every two eggs and mix well. Spray a pan with nonstick cooking spray and heat over medium heat. Pour the two egg whites into the pan. Using a wooden spoon, carefully push the edge of the egg whites toward the middle of the pan and allow the raw egg white to spread outward. When the egg white begins to firm, add 1/4 of the cooked mushrooms and peppers and 2 teaspoons of the mixed herbs. Gently press the ingredients into the egg whites. Carefully roll the egg white so that you can turn it over and cook the other side for about 30 seconds. Remove the omelet to a plate and serve. Nutritional Information Per Serving (1 omelet): Calories: 80, Fat: 2 g, Cholesterol: 5 mg, Sodium: 215, Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 9 g Diabetic Exchanges: 1-1/2 Very Lean Meat, 1 Vegetable, 1/2 Fat RECIPE FROM THE ARCHIVE: Cheesy Pesto Stuffed Mushrooms http://diabeticgourmet.com/recipes/html/374.shtml Friends, are the family you choose! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 , Even easier is just to buy a cront of egg whites! EGG WHITE OMELET WITH To separate the eggs, try tilting a funnel in a bowl, crack the egg and gently drop it into the funnel. The white comes out at the bottom, and the yolk stays in the funnel. Instead of trying to turn and roll the omlette to cook the other side, just put a lid on the pan, and it will cook on both sides. EGG WHITE OMELET WITH MUSHROOMS, PEPPERS, AND HERBS Yield: 4 servings Source: " Cooking with The Diabetic Chef " by Info: http://diabeticgour <http://diabeticgourmet.com/book_archive/details/23.shtml> met.com/book_archive/details/23.shtml INGREDIENTS - 2 teaspoons butter - 1/2 pound mushrooms, sliced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 2 sprigs fresh thyme, leaves removed and chopped - 2 sprigs fresh oregano, leaves removed and chopped - 1 bunch fresh chives, chopped - Nonstick cooking spray - 8 large eggs - 1 tablespoon water DIRECTIONS Melt 1 teaspoon of the butter in a pan over medium heat. Add the mushrooms and cook for 4-5 minutes, or until slightly brown. Remove the mushrooms and set aside. Melt another teaspoon of butter in the pan. Add the red and yellow bell peppers. Cook until tender, about 4-5 minutes. Remove the peppers and set aside. Combine the chopped herbs in a bowl and mix. For each omelet, crack two eggs into a bowl and remove the yolks. Add 1-1/2 teaspoon of water for every two eggs and mix well. Spray a pan with nonstick cooking spray and heat over medium heat. Pour the two egg whites into the pan. Using a wooden spoon, carefully push the edge of the egg whites toward the middle of the pan and allow the raw egg white to spread outward. When the egg white begins to firm, add 1/4 of the cooked mushrooms and peppers and 2 teaspoons of the mixed herbs. Gently press the ingredients into the egg whites. Carefully roll the egg white so that you can turn it over and cook the other side for about 30 seconds. Remove the omelet to a plate and serve. Nutritional Information Per Serving (1 omelet): Calories: 80, Fat: 2 g, Cholesterol: 5 mg, Sodium: 215, Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 9 g Diabetic Exchanges: 1-1/2 Very Lean Meat, 1 Vegetable, 1/2 Fat RECIPE FROM THE ARCHIVE: Cold Poached Salmon http://diabeticgour <http://diabeticgourmet.com/recipes/html/257.shtml> met.com/recipes/html/257.shtml Friends are Angels that lift us to our feet when our wings have forgotten how to fly! __________ NOD32 2903 (20080226) Information __________ This message was checked by NOD32 antivirus system. http://www.eset.com Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.