I had a craving for an omlette this morning, so I decided to try something out. It's fairly simple, and very high in protein. I'm sure most people have tried some version of this - but for those who haven't it ended up being really good. I haven't done any nutritional info on it yet, but it would probably vary depending on which brand of ingredients you use.

Ingredients:
2 TBSP of Extra Virgin Olive Oil
3 Egg Whites (I included one yolk for flavoring, but that's optional)
2 Slices of Sliced Smoked Ham (choose your favorite... Turkey could probably work as well)
2 Slices of Sharp Cheddar (or substitute)
1 pinch of pepper

I coated a small non-stick pan with the olive oil. This makes it more non-sticky, is healthier than butter, and adds a nice flavor. Then I sauteed the ham in the pan for about a minute on medium heat (you'll know it's done when it smells like bacon!). Then removed the pan from the heat while I cracked the eggs, remove the yolks, and added them to the pan. Then I put the pan back on the heat and let the egg cook. After the egg was cooked enough so that I could lift the edges, I sprinkled the pepper, and placed the cheese in the middle of the omlette. Then I folded it, and flipped it. I took it off the heat about 2 minutes later.

Then I ate it along with a small glass of OJ.

It was great, and it can be custom tailored to whatever your tastes are (e.g. you could add bell peppers, mushrooms, etc). But all in all, it took about 5 minutes, which is the best part!

I'm not sure how well this trick works without the yolks, but there's a secret to making the omlette light and fluffy (and unbelievably delicious!!) that the French have:

When you are mixing the raw eggs to scramble them, you need to mix for a good 15 minutes. I know it takes a long time, but if you keep it vigorously mixed it'll start to get real creamy and tiny little bubbles will form in the egg. Try it out sometime, it's awesome!!

-CP

to make omelettes fluffy, ive cooked them halfway in the pan, then put the pan in the oven for 12 to 15 minutes under 350 degree heat. pull out, fold, and they are awesome

Just be careful with the '2 TBSP of Extra Virgin Olive Oil'.

2 TBSP adds 240 calories to your meal.

Just be careful with the '2 TBSP of Extra Virgin Olive Oil'.

2 TBSP adds 240 calories to your meal.
not all the olive oil is actually eaten, because residual oil is left in the pan after cooking, some is burnt off, etc.

The omlette sounds like one of my faves.
Mine is:
6 whites
1 yolk
chopped onion
chopped bellpepper
mushrooms
chopped turkey or ham
reduced fat cheddar - optional
scrambled together, put into a whole wheat pita, top with salsa

very good :eat:

Just be careful with the '2 TBSP of Extra Virgin Olive Oil'.

2 TBSP adds 240 calories to your meal.
Get a decent non-stick pan :)

Finely diced mushrooms and chives add that perfect flavour with ground pepper :D

Get a decent non-stick pan :)

Yes. If you've got a decent omelet pan, the only reason for oil/butter/etc., is to add flavor (and just a little butter is nice in an omelet).

Find a restaurant supply store, I suggest buying a Vollrath 10" non-stick pan. I think I paid about $15 for mine. Definitely not a fancy-looking pan, but an excellent functional tool for lots of things.

One of my favorite things in a omlette is Fat Free Ricotta cheese. No Fat only 3g carbs & 6g protein per 1/4 cup.

I do about the same thing for my morning meal except I add in about 60ml of medium salsa to the mix. It really adds a bit of flavor to egg whites and very low in calories and carbs.

Yum! :eat:

My mother told me to get eggs(omlete) fluffy like hers to add a little water to the scramble. I keep forgetting to do it and my omletes are always flat and usually overcooked. Hers are always fluffy and filling.