How Do You Make A Wonderful Omelet Breakfast With Egg Whites (Albumin)?
This article will appeal to the person who doesn’t mind a ‘white omelet’ made with only the whites of the egg (the albumin). They are really just as tasty and the ingredients will be what you usually put in any omelet……. SAUTEING: In separate skillet you are going to saute your onion, green pepper, tomato, ham, and optional mushroom until they are beginning to tender. Remove from heat. Set aside in dish. EGGS: Separate the egg yolks from the whites and discard yolks or add to another appropriate recipe. Beat the egg whites with whisk adding a dash of sea salt and a dash of coarse black pepper. PREPARING THE OIL: Add a thin, nice coating of Extra Virgin Olive Oil to the skillet on medium high heat and allow to get heated enough to begin to show a little ‘smoke’. Add the egg mixture, covering all 9 inches of the skillet. KEEPING A WATCH: Reduce the heat just a little and watch as the egg begins to firm up, forming bubbles on the top and turning a nice little brown around the it. Touc
