To start follow the instructions I gave on March 13th 2010 as to how to make an egg white omelette that is fluffy.
This time I used 3 large egg whites.
Before you make the omelette you will need to make tomatillo sauce..something in which you can also cook poultry or fish or shrimp.you will need a cup of tomatillo cut into 1/4 inch pieces..
1 T minced jalapeno
2 T minced shallot
1 t minced garlic
2 T chopped cilantro
1/8 t ground cumin
2 T pepitas...dried pumpkin seeds..look in the health food store
1/4 c chicken stock
In a tablespoon of olive oil sweat the shallots, jalapeno, and garlic til softened..then add tomatillos cilantro and cumin and cover and cook slow to soften up..10 or more minutes..must be mushy
then cool slightly and add to mini prep with pepitas and grind..add broth..Thats the sauce!
Then slice up some bell pepper thinly and cook in a t oil with 1 T minced jalapeno to soften..drip in a bit of water to keep cooking and not browning..when softened its done
Rough grate about 2 T Cabot's 50% reduced fat cheddar cheese
Make the egg white omelette and when mostly done..put 2 tablespoons of sauce on top and sprinkle the cheese..cover pan to melt the cheese
lift out carefully and fold over in a plate and sprinkle with bell peppers
Yum!
