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Creole Omelette

Heart.Foods's picture
Ingredients
  Vegetable oil 1 Teaspoon
  All purpose flour 1 Teaspoon
  Thinly sliced onion 1⁄2 Cup (8 tbs)
  Thinly sliced green pepper 1⁄2 Cup (8 tbs)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Dried thyme 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Canned low sodium chicken broth 1⁄4 Cup (4 tbs), canned (No Salt Added)
  Canned no salt added whole tomatoes 14 1⁄2 Ounce, drained and chopped (1 Can)
  Salt 1⁄4 Teaspoon
  Eggs 2 , separated
  Skim milk 1 Tablespoon
  All purpose flour 1 Tablespoon
  Pepper 1 Dash
  Vegetable cooking spray 1
Directions

Place oil in a medium nonstick skillet; add 1 teaspoon flour, and stir until smooth.
Cook over medium heat until mixture is caramel colored, stirring often.
Add onion and next 4 ingredients; saute over medium-high heat 4 minutes.
Add chicken broth; cook until thickened and bubbly, stirring often.
Stir in tomato and salt.
Set aside, and keep warm.
Beat egg yolks in a small bowl at high speed of an electric mixer until thick and pale.
Add milk, and beat until blended; set aside.
Beat egg whites at high speed of electric mixer until soft peaks form.
Gradually add 1 tablespoon flour and dash of pepper, beating until stiff peaks form.
Fold egg white mixture into egg yolk mixture.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Pour egg mixture into skillet, spreading evenly.
Cover, reduce heat to medium-low, and cook 15 minutes or until just set.
Loosen omelet with a spatula, and fold in half.
Slide onto a serving platter.
Spoon tomato mixture over omelet, cut in half.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
American
Course: 
Main Dish
Method: 
Blending

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