I love omelets. Really--give it to me florentine-style, or with mushrooms and hot peppers, or even (gasp) with some ham or bacon. Omelets are super adaptable to whatever ingredients are cluttering your vegetable drawer, and of course, super delicious.
An omelet sandwich is even better: perfect for a hearty breakfast, lunch, or light supper. Try it with different cheeses and breads! (pepperjack on pita? mozzarella on English muffins? gruyere on sourdough?)
To lighten up an otherwise heavy omelete, I used two whole eggs and two egg whites. Separate an egg by holding it upright, carefully cracking the top, and tilting it so that the white runs into the bowl and the yolk is preserved.
Whisk together your two egg whites, your two eggs, and a tablespoon of nonfat milk in a large bowl. Salt and pepper to taste, and add a splash of your favorite hot sauce (another moment in which I say: Cholula is practically ambrosia. Amazing).
Set the bowl aside. Chop up a medium red bell pepper and small sweet onion, and throw in a large pan on high heat. Add a glug of olive oil. Allow to saute for three or four minutes or until properly softened.
Reduce pan to medium heat, and pour in the egg mixture. Allow to cook for another three or so minutes, then pop it under the broiler. Broil two minutes or so or until lightly browned.
Sprinkle cheese on your sliced bagel, and broil until melted. Delicious.
Cut the omelet in half, fold, and place on top of one of the bagel halves. Top with a handful of baby spinach leaves, and the remaining bagel half. Consume with gusto.
What are your favorite omelet fillings? Any tips for getting an ideal, fluffy consistency? Let us know in the comments!
--Anneka Gerhardt, Foodista staffer.