n omelet can hit the spot, specially during colder winter months. This recipe is for one one-person omelet. You can multiply it as many times as needed for the number of people.
The key is to cook the omelet very slowly over low heat.
- 1/3 cup egg whites or eggbeaters
- Dash of pepper (if desired)
- 2 Tbsp almond milk
- 1 tsp parsley flakes
- 1/2 tsp mock-chicken seasoning
- 6-8 green onions with the tops sliced very thin
- ¼ tsp truffle oil (if desired)
- 1 or 2 Tbsp sliced or chopped black olives (depending on taste)
- 1 Tbsp green ortega chilies (mild), if desired
- ¼ ripe avocado sliced thin (if desired)
Beat eggs, rice milk, parsley flakes, and seasonings together.
Place a six-inch frying pan minutes over medium-low heat.
Spray six-inch frying pan with olive oil (preferably nonstick variety).
Heat for a few minutes over medium-low heat.
Add ¼ tsp truffle oil (if desired) and immediately pour egg mixture into frying pan.
Sprinkle onions over the top of the egg mixture.
Cover the frying pan.
Turn heat to low and cook slowly for about 10 minutes.
When egg mixture is done to your taste, sprinkle black olives over half of the mixture.
Fold egg mixture in half over the black olives.
Cover the frying pan and leave on low heat for 3-5 minutes.
Slide omelet onto a serving plate.
Garnish with sliced avocodo.
Place sliced strawberries on the plate.
Serve with sourdough-bread toast and enjoy.
Note: You can easily multiply the ingredients by four, cook in a very large frying pan per above directions, then cut into wedges and serve. If cooking for eight individuals, use two large frying pans or place wedges on a plate in the oven and keep warm at 150 degrees F. while second batch cooks.