Egg White Omelet Italiano Recipe

Egg White Omelet Italiano

From hopscotch 14 years ago

Hmmm high cholesterol, no problema fatso - we have something for you too - pop whose wife is too darn good at cooking!

Put the zucchini onto a double layer of paper towels. Cover with another double layer of paper towels and press out the excess moisture.
Coat a small nonstick skillet with cooking spray and place over medium-high heat.
Add the drained zucchini, onion, and mushrooms to the pan, season with salt and pepper, and cook until browned and soft, about 5 to 7 minutes.
Add the tomatoes and Parmesan and place the mixture into a small bowl.
Wipe the nonstick pan clean, coat again with cooking spray, and place over medium-high heat. When the pan is good and hot, add the 3 egg whites and turn the skillet to evenly coat the bottom.
When just about set, add the vegetable mixture to one side of the omelet.
Gently fold the other side over the vegetables to form a half moon.
Carefully slide the omelet onto a heated plate. Serve immediately with a sprinkling of fresh black pepper and the parsley, if using.
Episode#: NF0101 Food Network (Susannah Locketti)

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Cosmicmother 4 years ago
Eastcoaster's IMI review link: Egg White Omelette Italiano
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" It was excellent "
eastcoaster ate it and said...
Breakfast this morning. I added bacon for protein.
Quick and easy and i usually have these ing. on hand.
I did not add parm. cheese. i added lactose free Gouda cheese.
May challenge Picture -Less recipe.
May 05/2020
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