31 de octubre de 2016

prehiSPAnic cocoon Sweet Pepper, Ham N Onion Omelet RECIPE FOR TODAY

prehiSPAnic cocoon Sweet Pepper, Ham N Onion Omelet
3 large egg whites
1 teaspoon water
Salt and pepper to taste
1 teaspoon olive oil
1/3 cup chopped onion
1.4 sweet red pepper
2 thin slices of Black Forest ham
1 small handful of chopped cilantro or parsley
Vegetable cooking spray


Combine egg whites, water, salt and pepper in a small bowl. Stir briskly with a fork. Heat a 10-inch nonstick skillet over low heat, add oil and brush it around. Add and slowly sauté onion, red pepper and ham. When browned, add cilantro or parsley.

Cook for 30 seconds longer and move mixture to a small bowl. Wipe out skillet and spray with vegetable cooking spray and pour egg whites into skillet.

Tilt the skillet and use a spatula to lift the edge and let the uncooked portion run underneath.

Cook for a few more seconds until it turns slightly golden on the bottom.

Add ingredients and fold over to serve.

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