A New Kind of Omelet

When I was just learning to cook, I shared an apartment in New York with a friend who worked in the Standard Brands test kitchen.  One day she came home with a new product her department was testing.  It was called Egg Beaters.  It looked like beaten eggs, but in fact it was made of egg whites and yellow coloring.  It tasted pretty much like regular eggs, but I couldn’t figure out why I would want to use it instead of real eggs.

Now that I’m older and think more about healthy food choices, I understand
why Egg Beaters became popular. 

Egg whites can be a great diet meal and an excellent source of protein.  One large egg white has just 17 calories, while one whole egg has 78 calories. 

Ornery as I am, I am quite happy to make my own egg white omelet since I am never without a box of eggs.  What can be easier than cracking 2 eggs, separating the whites from the yolks, beating the whites briefly, heating a frying pan and making an omelet.  Sometimes I’ll sprinkle on some grated cheese, sliced scallions or sauted sliced mushrooms.  With a serving of friend potatoes and maybe some salad, and my dinner is ready.

Egg White Omelet – serves 1 

2 large eggs 

Dash salt
Dash black pepper
1 teaspoon olive or canola oil
2 tablespoons grated cheddar cheese (optional)
1 scallion, thinly sliced (optional) 

4 small mushrooms, sliced and briefly sauted (optional)  

Salsa or hot sauce (optional)   

Separate the eggs. Put the yolks in a small container and refrigerate for another use.  Put the whites in a small bowl and beat lightly.  Add the salt and black pepper. 

If you plan to have a filling, prepare it before making the omelet. 

Add the oil to a frying pan, non-stick if possible, and begin heating over medium-high heat.  Tip the pan so that the oil covers the bottom of the pan.  It’s important that the omelet not stick while it’s cooking. 

When you think the pan is hot enough, flick in a bit of water.  If it sizzles, the pan is ready. Pour the whites into the pan.  They will begin to cook immediately.  Use a metal spatula to lift the edge of the already cooked portion to permit any uncooked white to run underneath.  Tip the pan to speed this process.  All this should happen in about 30 seconds.   

When the top of the omelet is still slightly runny, sprinkle on any filling.  Then fold the omelet over on itself, using a metal spatula, to make a half-moon shape.  Transfer it to a plate and serve immediately with salsa or hot sauce, if desired.  

                      For more recipes, order "Help! My Apartment Has a Kitchen!"