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Omelets don't have to be tricky. Just follow some simple rules: use an 8- or 10-inch skillet with flared sides for each 2 eggs; heat butter in pan until it sizzles; cook over medium heat; and stop cooking when eggs are set but still shiny.
2 large eggs 1 tablespoon water 1/8 teaspoon salt 1/8 teaspoon pepper
DIRECTIONS
1. In a bowl combine eggs, water, salt, and pepper. Using a fork, beat until combined but not frothy. Coat an unheated 8 - or 10-inch nonstick skillet with flared sides with cooking spray. 2. Add egg mixture to skillet; cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting eggs so uncooked portion flows underneath. When eggs are set but still shiny, remove from heat. Fold omelet in half. Transfer to a warm plate. Makes 1 serving. Low-Fat Omelet: Prepare as above, except use 1 whole egg and 2 egg whites. Mushroom Omelet: Prepare as above, except, for filling, cook 1/3 cup sliced fresh mushrooms in 1 tablespoon margarine or butter until tender. When eggs are set but still shiny, spoon filling across center of omelet. Fold sides of omelet over cooked mushrooms. Cheese Omelet: Prepare as above, except omit salt. When eggs are set but still shiny, sprinkle 1/4 cup shredded cheddar, Swiss, or Monterey Jack cheese across center of omelet. Fold sides of omelet over cheese. Fruit Omelet: Prepare as above, except omit pepper, and when eggs are set but still shiny, spread 2 tablespoons dairy sour cream or yogurt across center of omelet. Fold sides of omelet over sour cream. To serve, top with 1/4 cup halved strawberries; sliced, peeled peaches; or blueberries. Sprinkle with 1 tablespoon brown sugar. Nutrition facts are based on the plain omelet.
Posted by HoodiaPharm HungerAway ::
6:54 AM ::
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