Update my dinner status, I'm making this tonight.
14 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 1 Servings
Total Time (median): tell us
Ingredients
Preparation
Beat the egg whites with soy milk, salt and pepper.
Heat a small skillet (8 inch or so) over med-low heat. Spray skillet with non stick cooking spray.
Add eggs to the skillet and cover for about two minutes until the eggs are almost cooked through but still a little runny on top. Then add zucchini, tomatoes, salami, spinach and your favorite cheese (mine is Wensleydale). Recover and cook for another few minutes until the spinach just begins to wilt. Then uncover and fold the omelette in half. Cook for a further minute uncovered, then serve alongside fried potatoes, beans, or toast.
To make vegetarian simply remove the salami.
The biggest key to getting this right and not burning the omelette is making sure that the heat is low enough to give the ingredients time to cook.
