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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A traditional French open-faced omelet but with less oil and and egg yolks than most would have. Ingredients:
4 teaspoons olive oil |
1/2 cup onion, thinly sliced |
1/2 cup green pepper, thinly sliced |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (14 1/2 ounce) can plum tomatoes, drained and chopped |
2 large eggs |
2 large egg whites |
2 teaspoons water |
2 tablespoons minced fresh basil |
Directions:
1. In a 9-in skillet, heat 2 tsp of the oil over moderate heat.
2. Add the onion, green pepper, and 1/8 tsp of the salt and pepper. Saute for 3 minutes until softened.
3. Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
4. In a small bowl, whisk together the eggs, egg whites, water, and remaining 1/8 tsp salt and pepper.
5. In the same skillet, heat the remaining 2 tsp oil over moderate heat.
6. Add the eggs, reduce heat, cook, covered, for a minute.
7. Spoon the vegetable mixture on top, cover and cook 2 minutes more or until the vegetables are heated through and the eggs are set.
8. Serve immediately, sprinkled with the freshly minced basil.
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