Tomatillo Egg white Omelette

This omelette is very tasty, rich and low in calories, salt, but loaded with flavor and nutrition!

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!