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Food Fitness to Nourish Your Body

The omelet has endured for over several hundred of years. Phenomenal...yes; mystery? No!


Enhancing Omelets

You can enhance an omelet with just about any kind of filling you desire. Depending on the filling, omelets can fit into even the most frugal budget and are appropriate for any meal of the day.

Watching fat and cholesterol? Use egg substitute made from real eggs, such as Egg Beaters. Alternatively, you can even use egg whites for a healthy Egg White Omelet!

Powdered whole eggs are great to keep on hand and won't spiol as quickly as real eggs - whites or yolks.

In a hurry? Morning Rush?

You can have an omelet out of the pan and onto the plate in just under a minute!

If you've never delved into creating omelets, never fear. With just a little practice, the process becomes straightforward and its value becomes obvious. Anyone who has learned to cook and can fill an omelet can pull together a nutritious meal in minutes. All you need is a few eggs, whatever you have on hand in your pantry or refrigerator, and some imagination.

Don't care to fill the omelet, or does this intimidate you? Go ahead and use the less traditional method of spooning the filling on or around the omelet.

Here is a quickie: Get Up and Go Omelet

Saute 3 egg whites with 1/2 cup spinach, 1/2 cup cherry tomatoes, and 1 slice reducd fat Cheddar. Serve with 3 slices low sodium turkey bacon and 1/2 cup orange slices. Nutrition: 261 calories, 29g protein, 16g carbohydrates, 4g fiber, 11g sugars, 9.5g fat, 3.5g saturated fat, 688mg sodium.

The following basic omelet recipe makes enough for four single-serving omelets. Make them one at a time or use two pans to quickly produce four filled omelets. Have warm serving plates ready to receive the finished omelets.

Omelets for Four

9 large eggs or egg substitute equal to 9 eggs
3 tablespoons water
1 /2 teaspoon salt
Pinch of ground nutmeg
Pinch of black pepper
3 to 4 tablespoons butter

In a large bowl, beat eggs with water, salt, nutmeg and pepper until well-blended, about 30 seconds.

For each omelet, heat a scant tablespoon of butter in an 8-inch omelet pan over medium-high heat until butter begins to foam. Pour in a fourth of the egg mixture.

Holding the pan by its handle, slide the pan back and forth on burner to keep omelet from sticking.

As the bottom begins to set, slip a thin spatula under eggs, tilting pan and lifting cooked portion of eggs so that uncooked mixture can flow under it to center.

Repeat until most of omelet is set but center and top remain moist and creamy. At this point omelet is ready to be served plain, or if desired, filled.

To fill an omelet, spoon some of desired filling across center of omelet in a line with handle; aligning filling with handle will expedite folding omelet over ingredients. Use a spatula to loosen far side of omelet, fold about a third of it toward middle, over filling.

With a warm serving plate close by, tip pan so that unfolded edge of omelet is directly above plate. Use a spatula to help control movement of omelet as it leaves pan. Then quickly flip omelet onto plate so that previously folded edge turns over and under producing an omelet folded into thirds with center third on top.

Makes four individual omelets.

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