AN OMELET

AN OMELET

I love omelets. I love omelets so much I’ll say it again. Really omelets are so versatile. There are omelets with onions, omelets with cheese, omelets with artichokes; I could just go on and on. Also the omelet is the perfect South Beach Phase 1 meal. I absolutely live on omelets. It’s impossible to be bored with an omelet because you can always change the recipe as per your mood by adding different veggies, even ham or turkey if you want.
Anyways my recipe below is special because of the way I prepare the omelet. To me the perfect omelet should be light and fluffy, with the perfect portions of salt and fresh ingredients. For all types of my omelets I never use more than 1 egg yolk. This recipe calls for 2 eggs and just one yolk. If you are watching your cholesterol you can use half a yolk and 3 egg whites. Pay close attention to my method, as that is the best way to make sure your omelet is fluffy and white.
Egg Omelet
Servings for one
Ingredients:
2 Egg Whites
1 Egg Yolk
¼ Tea spoon of salt
2 Tea spoons of finely chopped onion
2 small Mushrooms. Slice one of them for garnishing and chop the other.
2 Tea spoons of oil
2 slices of bread of your choice. Make toasts.
A piece of butter/cheese of your choice.
Cooking Method:

1. Put the first three ingredients in a small bowl, and beat with the eggbeater on lowest speed for a minute. If you use a fork make sure you whip the fork upwards so that air gets whipped into the egg. The idea is to make the eggs airy so they will fluff.
2. Put oil in the medium size non-stick frying pan and warm it for a minute on high heat. Put the heat on low. Add the chopped onions and mushrooms mixed together to the oil and spread them evenly in the pan.Leave them cooking for a minute.
3. Pour the beaten eggs into the pan evenly on the top of mushrooms and onions. Raise the heat to medium. Leave it as it is to raise for 2 minutes. By now the omelet should be a nice light yellow with a fluffy texture.
4. Lower the heat again and flip over the omelet and put the heat back on medium. Leave it for a minute or until the bottom becomes firm and golden brown.
5. Turn off the heat and leave the omelet in the pan for a few seconds. Slide it on a paper towel to avoid excess oil (optional).
6. Fold it in three folds along with the paper. Unfold to take out the paper. Refold and serve with hot toast and butter/Cream cheese preferably with low calories. .If you are not using the paper towel, just fold it in the pan and put it in the plate. Put the sliced mushrooms in the same pan and toss them for a minute and serve the omelet with mushroom slices on the top along with the toasts and cheese as shown in the picture.