Basic French Omelet With 3 Different Fillings...

Prep Time: ten minutes

Cook Time: ten minutes

Total Time: twenty minutes

Basic French Omelet:

Ingredients:

one teaspoon olive oil
6 egg whites, whipped
one Tablespoon water
one teaspoon salt
1/2 teaspoon black pepper
Fillings below

Preparation:

Heat oil over high heat in a skillet with a rounded bottom & sloping sides. In a mixing bowl, whip egg whites, water, salt, & black pepper together, using a fork. Pour egg mixture in to skillet. Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the middle & permit the raw mixture to flow in to the bottom of the pan. When cooked, the omelet ought to be barely brown on the bottom, soft & damp in the middle. Spoon the filling down the middle of the omelet (see note). Using a spatula & beginning from the handle side, fold third of the omelet over the middle. With a heated serving plate in hand, grasp the skillet in the other, palm up & tilt so the omelet rolls over onto the plate.
Yield: two servings

Fillings For French Omelet 

Ingredients:

Potato & Bacon Filling:
four slices low-fat bacon, cooked & crumbled
one teaspoon olive oil
two medium potatoes, cooked, peeled, & diced
two Tablespoons onions, chopped
two Tablespoons parsley
two Tablespoons fat-free cheddar cheese, grated

Sausage & Pepper Filling:
one teaspoon olive oil
3/4 cup low-fat polish sausage, cooked & crumbled
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
1/4 teaspoon oregano
1/4 teaspoon basil

Preparation:
For Sausage & Pepper Filling:
Heat oil in a giant skillet. Then, crumble sausage & cook until lightly browned. Remove sausage from pan. Add peppers & onions to pan & cook until tender. Then add, cooked sausage, oregano, & basil. Toss gently to mix. Lower heat. Cover & keep warm. Fill as directed in the Basic Italian Omelet recipe.

Vegetable Filling:
one teaspoon olive oil
one cup carrot, cut in 1-inch strips
1/2 teaspoon ginger root
one teaspoon olive oil
one cup zucchini, cut in 1-inch strips
one cup mushrooms, sliced
1/2 cup dark red kidney beans, drained & washed
one Tablespoon Worcestershire sauce
1/4 teaspoon cornstarch

For Potato & Bacon Filling:
Cook bacon in a giant skillet. Then, drain on paper towel & crumble. Heat skillet again & add oil. Then, add potatoes, onions, & bacon again. Cook until onions are tender. Lower heat. Cover & keep warm. Spoon half the filling onto Basic Italian Omelet. Sprinkle each with parsley & Cheddar cheese before folding.

For Vegetable Filling:
Cook carrots & ginger root in oil for three minutes. Add zucchini & mushrooms. Stir fry until vegetables are tender . In a mixing bowl, merge Worcestershire sauce & cornstarch. Pour over vegetable mixture. Toss gently to mix. Lower heat. Cover & keep warm. Fill as directed in the Basic Italian Omelet recipe.

Notes: All fillings are for "Basic Italian Omelets."