Basic French Omelet
Yield: 2 Servings
1 ts Olive oil 6 Egg whites; whipped 1 tb Water 1 ts Salt 1/2 ts Black pepper Fillings for basic French -omelet (see recipe) Date: Sat, 24 Feb 1996 17:19:03 -0700 From: email@example.com (Anita A. Matejka) Recipe By: The Best Of Family Circle Cookbook Heat oil over high heat in a skillet with a rounded bottom and sloping sides. In a mixing bowl, whip egg whites, water, salt, and black pepper together, using a fork. Pour egg mixture into skillet. Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan. When cooked, the omelet should be barely brown on the bottom, soft and moist in the center. Spoon the filling down the center of the omelet (*see note). Using a spatula and starting from the handle side, fold one third of the omelet over the center. With a heated serving plate in one hand, grasp the skillet in the other, palm up and tilt so the omelet rolls over onto the plate. Per serving: 72 Calories; 2g Fat (30% calories from fat); 11g Protein; 1g Carbohydrate; 0mg Cholesterol; 1231mg Sodium NOTES: See recipe "Fillings For Basic French Omelet". MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.