Egg white omlettes

I'm here again....


Over the past few weeks, several guests have requested egg white omlettes for breakfast. Some are on special diets for weight reduction, or cholesterol control. The problem is, they don't want me to use any fats. Sometimes not even Pam. (use a little anyway) If I don't use some kind of fat, they dry out. Any suggestions? Thanks in advance!

[kokopuffs]

I'll toot my horn - as if I haven't already. I worked in health care. Most dietary cholesterol is not absorbed by the digestive system. So unless the consumer is a junk food junkie, cholesterol passes right thru and into the tidy bowl. That said, just try convincing your customers of that.

Have you tried using a nonstick pan with about a tbsp of water?

[ April 26, 2001: Message edited by: kokopuffs ]

Toot away, KoKo!

I'll try a little water in the pan. Funny thing is, the people who are so concerned about cholesterol and fats, wipe out all the muffins we serve them. There's eggs, milk and butter in the mix. They don't ask about that. Thanks!

[Mezzaluna]

Bingo, Kokopuffs. If a person eats a non-fat regime, they shouldn't become or remain fat, yet millions do.

[lynne]

We throw a little non-fat sour cream in to the egg whites for scrambled eggs or omelets. They seem to stay moister and fluffier. Eggwhite frittatas work well this way too, slide out easily.

The water works to help keep things from sticking, also make sure you start with a hot pan!

Good luck!

[kokopuffs]

Mezzaluna, ever heard of slow metabolism, hypothyroidism or hyperinsulinism? All of those will contribute to overweightness.

[Pastachef]

Wow, sour cream in the egg whites sounds wonderful. Aren't Egg Beaters only egg whites with coloring? They're the only eggs I use at work.

Lynne, Last week-end I tried making an egg-white omlette with sour cream whisked into the whites, as you suggested. It turned out great! The guest who ordered it was very particular about his food. He complimented the texture and moistness of the omlette, and wanted to know how it was prepared! Thanks again!

[lynne]

Jenni,

I'm glad that worked for you!

I also use it in the egg portion of CC's mock fettucini which always gets good reviews (see Eggs & Greens). I use basil chiffonade and scallion in my egg base.

Good Luck!

Oh Boy! I'll try this too!