Here, a light-textured omelette is folded around red and green peppers and potatoes. Because egg whites replace some of the whole eggs, the omelette is very low in fat.
*Add 115g (4oz) finely diced skinless, boneless chicken breast to the recipe. Sauté it with the onions and peppers in step 2.
*Make a soufflé omelette. Whisk the egg whites until stiff and fold them into the beaten whole eggs and Tabasco in step 3. The omelette will seem much bigger, but there is no change in calories!
This omelette is a delicious way to get one of your daily servings of vegetables. When vegetables are used as an omelette filling, even finicky eaters will enjoy them.
It's really difficult to find a recipe for tortilla that actually tastes authentic AND tasty. Which this is. Very lovely recipe, well explained and easy. Thanks! - 25 Aug 2009