Dinner omelettes
Prep Time
Price Per Serving
Cooking Mode
60 mL (¼ cup) cup finely chopped green onions
125 mL (½ cup) cup finely chopped tomatoes
175 mL (¾ cup) cup diced cooked ham, divided
20 mL (4 tsp.) tsp oil, divided
To taste salt and pepper
2 mL (½ tsp.) tsp curry powder or paprika
60 mL (¼ cup) cup 1% M.F. milk
8 egg whites
4 whole eggs
60 mL (¼ cup) cup finely chopped green onions
125 mL (½ cup) cup finely chopped tomatoes
175 mL (¾ cup) cup diced cooked ham, divided
20 mL (4 tsp.) tsp oil, divided
To taste salt and pepper
2 mL (½ tsp.) tsp curry powder or paprika
60 mL (¼ cup) cup 1% M.F. milk
8 egg whites
4 whole eggs
Directions
1Beat eggs and egg whites until foamy; add milk, curry powder, salt and pepper.
2Heat 5 mL (1 tsp.) oil over medium heat in a large non-stick skillet.
3Pour in one quarter of the egg batter and cook over medium heat, shaking the skillet, until egg is just set.
4Sprinkle with 30 mL (2 tbsp.) ham, 30 mL (2 tbsp.) tomato and 15 mL (1 tbsp.) green onion. Remove skillet from heat. Use a fork to lift and fold one third of omelette toward centre; tilt the skillet, fold over omelette and flip onto a plate. Repeat to make three more omelettes.
5Tip
6: For variety, add chopped vegetables and fresh herbs, or low-fat cheese.
7Recipe developed by chef Julien Letellier for the cookbook
8Une assiette gourmande pour un coeur en santé
9.
Tips
1
For variety, add chopped vegetables and fresh herbs, or low-fat cheese.
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