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home > recipes > eggs / dairy > basic french omelette
We made this for our dinner tonight using the Sausage And Pepper Filling. It wasn't too bad. Enjoy:-) Basic French Omelet Recipe By : The Best Of Family Circle Cookbook Serving Size : 2 Preparation Time :0:15 Categories : Breakfast 1 tsp olive oil 6 egg whites -- whipped 1 tbsp water 1 tsp salt 1/2 tsp black pepper Heat oil over high heat in a skillet with a rounded bottom and sloping sides. In a mixing bowl, whip egg whites, water, salt, and black pepper together, using a fork. Pour egg mixture into skillet. Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan. When cooked, the omelet should be barely brown on the bottom, soft and moist in the center. Spoon the filling down the center of the omelet (*see note). Using a spatula and starting from the handle side, fold one third of the omelet over the center. With a heated serving plate in one hand, grasp the skillet in the other, palm up and tilt so the omelet rolls over onto the plate. Per serving: 72 Calories; 2g Fat (30% calories from fat); 11g Protein; 1g Carbohydrate; 0mg Cholesterol; 1231mg Sodium NOTES : * See recipe "Fillings For Basic French Omelet". Fillings For Basic French Omelet Recipe By : The Best Of Family Circle Cookbook Serving Size : 2 Preparation Time :0:15 Categories : Breakfast --Sausage And Pepper Filling-- 1 tsp olive oil 3/4 c low-fat polish sausage -- cooked and crumbled 1/2 c bell peppers -- chopped 1/2 c onions -- chopped 1/4 tsp oregano 1/4 tsp basil --Potato And Bacon Filling-- 4 slices low-fat bacon -- cooked and crumbled 1 tsp olive oil 2 med potatoes cooked, peeled, and diced 2 tbsps onions -- chopped 2 tbsps parsley 2 tbsps fat-free cheddar cheese -- grated --Vegetable Filling-- 1 tsp olive oil 1 c carrot -- cut in 1" strips 1/2 tsp ginger root 1 tsp olive oil 1 c zucchini -- cut in 1" strips 1 c mushrooms -- sliced 1/2 c dark red kidney beans -- drained and washed 1 tbsp worcestershire sauce 1/4 tsp cornstarch For Sausage And Pepper Filling, heat oil in a large skillet. Then, crumble sausage and cook until lightly browned. Remove sausage from pan. Add peppers and onions to pan and cook until tender. Then add, cooked sausage, oregano, and basil. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe. For Potato And Bacon Filling, cook bacon in a large skillet. Then, drain on paper towel and crumble. Heat skillet again and add oil. Then, add potatoes, onions, and bacon again. Cook until onions are tender. Lower heat. Cover and keep warm. Spoon half the filling onto Basic French Omelet. Sprinkle each with parsley and cheddar cheese just before folding. For Vegetable Filling, cook carrots and ginger root in oil for 3 minutes. Add zucchini and mushrooms. Stir fry until vegetables are tender . In a mixing bowl, combine worcestershire sauce and cornstarch. Pour over vegetable mixture. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe. Per serving: 486 Calories; 22g Fat (37% calories from fat); 28g Protein; 56g Carbohydrate; 58mg Cholesterol; 1562mg Sodium NOTES : All fillings are enough for 2 "Basic French Omelets". Anita A. Matejka Austin, TX USA

Basic French Omelette


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keyword: basic
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ethnicity: french
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(posted August 28, 1998)

We made this for our dinner tonight using the
Sausage And Pepper Filling. It wasn't too bad. Enjoy:-)

Basic French Omelet

Recipe By : The Best Of Family Circle Cookbook
Serving Size : 2 Preparation Time :0:15
Categories : Breakfast

1 tsp
olive oil
6
egg whites -- whipped
1 tbsp water
1 tsp
salt
1/2 tsp black pepper

Heat oil over high heat in a
skillet with a rounded bottom and sloping sides. In a mixing bowl, whip egg whites, water, salt, and black pepper together, using a fork. Pour egg mixture into skillet. Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan. When cooked, the omelet should be barely brown on the bottom, soft and moist in the center. Spoon the filling down the center of the omelet (*see note). Using a spatula and starting from the handle side, fold one third of the omelet over the center. With a heated serving plate in one hand, grasp the skillet in the other, palm up and tilt so the omelet rolls over onto the plate.

Per serving: 72 Calories; 2g
Fat (30% calories from fat); 11g Protein; 1g Carbohydrate; 0mg Cholesterol; 1231mg Sodium

NOTES : * See recipe "Fillings For Basic French Omelet".

Fillings For Basic French Omelet

Recipe By : The Best Of Family Circle Cookbook
Serving Size : 2 Preparation Time :0:15
Categories : Breakfast

--
Sausage And Pepper Filling--
1 tsp
olive oil
3/4 c low-
fat polish
sausage -- cooked and crumbled
1/2 c bell peppers -- chopped
1/2 c onions -- chopped
1/4 tsp
oregano
1/4 tsp
basil

--
Potato And Bacon Filling--
4 slices low-
fat bacon -- cooked and crumbled
1 tsp
olive oil
2 med potatoes
cooked, peeled, and diced
2 tbsps onions -- chopped
2 tbsps
parsley
2 tbsps
fat-free cheddar
cheese -- grated
--Vegetable Filling--

1 tsp
olive oil
1 c
carrot -- cut in 1" strips
1/2 tsp ginger root
1 tsp
olive oil
1 c
zucchini -- cut in 1" strips
1 c mushrooms -- sliced
1/2 c dark red
kidney beans -- drained and washed
1 tbsp
worcestershire
sauce
1/4 tsp
cornstarch

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

For
Potato And Bacon Filling, cook bacon in a large skillet. Then, drain on paper towel and crumble. Heat skillet again and add oil. Then, add potatoes, onions, and bacon again. Cook until onions are tender. Lower heat. Cover and keep warm. Spoon half the filling onto Basic French Omelet. Sprinkle each with parsley and cheddar
cheese just before folding.

For Vegetable Filling, cook carrots and ginger root in oil for 3 minutes. Add
zucchini and mushrooms. Stir fry until vegetables are tender . In a mixing bowl, combine worcestershire
sauce and cornstarch. Pour over vegetable mixture. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe.

Per serving: 486 Calories; 22g
Fat (37% calories from fat); 28g Protein; 56g Carbohydrate; 58mg Cholesterol; 1562mg Sodium

NOTES : All fillings are enough for 2 "Basic French Omelets".

Anita A. Matejka
Austin, TX
USA


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