Yield: 2 servings
|¼ pounds||Mushrooms, cleaned and|
|½ \N||Green or red pepper,|
|2 tablespoons||Olive or vegetable oil|
|4 \N||Egg whites|
|¼ cup||Milk or water|
|\N \N||Salt and pepper|
Heat olive oil in a large skillet.Add mushrooms and green peppers.
Cook 5 minutes or so,stirring occasionally,until green pepper is softened.Meanwhile,beat eggs,egg whites,milk,salt and pepper in a medium bowl.When vegetables are soft,transfer them to a plate. Pour the gee mixture into the skillet and cook over medium flame. Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.When the egg is about half set,sprinkle with mushrooms and green pepper.Fold the egg over to enclose the filling and cook to desired doneness. Slide onto a serving platter,then divide into portions and serve. Serves 2 to 4,depending on appetites.
Note: Don't be shy about substituting ingredients in the omelet.Season with a little Parmesan cheese or cooked sausage,if desired or change the vegetable combinations.