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Omelettes for Two

Total Time
7 min
Prep
4 min
Cook
3 min
Serves
2
Difficulty
Easy
We’ve given a mushroom and Swiss variation, but you can also fill the omelette with any variety of cooked vegetables, meats, or poultry.
Ingredients

egg(s)

2 large

egg white(s)

3 large

water

1 Tbsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

olive oil

½ tsp

Instructions

  1. Beat together the eggs, egg whites, water, salt, and pepper in medium bowl until slightly frothy.
  2. Heat 1⁄4 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add half of the egg mixture and cook, occasionally lifting the edges of the egg and tilting the pan to allow the uncooked mixture to flow underneath, 2 minutes. When almost set, loosen edges of the omelette with a spatula and fold into a half-moon shape. Reduce heat to low and cook 1 minute more, or until set. Repeat with the remaining egg mixture. Yields 1 omelette per serving.
Notes
Fat-free omelettes were a staple in the old days of Weight Watchers. The one caveat was that eggs could only be eaten at breakfast or lunch. Break the rules deliciously with this foolproof omelette technique; it makes a great impromptu supper.If cholesterol is a concern, substitute 1 cup of fat-free egg substitute for the eggs and egg whites.

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