24 jul. 2011

Eggwhite Omelette with Mushrooms and Avocados

For lunch i made an omelette by sauteeing some finely chopped onions and red bell peppers in olive oil in a frying pan, then adding some mushrooms, cooking until the mushrooms released their liquids. I removed this mixture from the pan and then put in four beaten eggs, with two of the yolks removed. I drained the extra liquid from from the mushroom mix and spread it over the cooking eggs, along with one small avocado cut into thin slices. I turned the heat down low so the egg would cook slowly without burning. When the egg was almost completely cooked through, I flipped the entire omelette over and cooked for a few more minutes. The result was a circular omelette fitting perfectly on a dinner plate. The two of us ate this with a baguette and some assorted cheeses.

An omelette of mostly whites and no cheese is lighter in texture. You won't miss the yolks at all. The avocado adds some fat back, but with a creamier texture.

You can also separate the eggs and beat the whites to a fluffy consistency, then add the yolks back. That's what I do for a chile relleno, for example.