As a health conscious vegetarian, I often find myself being picky or unhappy with the simplest of meals, even omelets. The high fat content from the yolks as well as the crazy, pre-planned combos at restaurants have made me less and less fond of the protein-packed pockets that are necessary for my health, since I don't get protein from meat. So one night I was hungry, and craving eggs for some reason, so I decided to make an omelette, but we were out of cow's milk and only had rice milk. This was some vanilla rice milk I'd bought a few days earlier to go with some granola, but I decided to try it. Note, I've always been rather terrible at omelette making, so when this recipe succeeded, I just had to post it.
Ingredients
- 3 egg whites (save the yolks for a custard, or something later on)
- leaves of basil, chopped (best fresh, store bought basil is fine as well as it isn't dried)
- some vegetarian mozzarella (Trader Joe's has a great sliced variety)
- rice milk (plain or vanilla is fine, just make sure it hasn't expired)
- 1 garlic clove (fresh garlic, please)
- 1/4th of an onion
- some sea salt and pepper (for seasoning)
- olive oil (for the pan)
Instructions
1. Dice the garlic with a large knife, and set it aside. Its important for the pieces to be relatively even so that they cook evenly. (web address for instructions below)
2. Chop the onion in to even pieces, so that the pieces cook evenly. There is an enormous difference between chopping and dicing, if you aren't sure of the difference, google is amazing.
3. Put an 8 in. pan on the stove, and heat it on medium until the pan is warm. A very valuble lesson I've learned is "hot pan, cold oil".
4. Pour olive oil into the pan, enough to coat the bottom and then some. Toss in the garlic and onions, making sure to spread them evenly across the pan. Leave them there for a few minutes while fixing up the eggs.
5. Crack the eggs, seperating the yolks and the whites. (web address for instructions below)
6. Pour in a dash of rice milk, roughly the size of an egg yolk. Briskly whisk the contents together, but don't completely blend it. Sprinkle in some salt and pepper for taste.
7. Now that your garlic and onions have had time to cook, pour them out of the pan onto a small plate. Yes, you will use them later. Don't pour all the oil out though!
8. Pour a dash more oil into the pan, and turn up the heat. Try to pour in the eggs evenly, then let the edges firm up. While this is happening, pour the onions and such into the uncooked center. Do not stir or mix them in.
9. As the eggs begin to cook more, loosen the edges. Then put the cheese and basil in the center, and fold the omelette in on its self. Allow it took cook another minute or so, then flip it once, which is actually easier than it sounds. Then take the pan off the heat and remove the omelette.
10. Make sure to clean up the kitchen and turn off the stove.
Now you are done! Wait a spell for the omelette to cool off, then dig in. A nice Sauvignon Blanc goes along with it wonderfully. Bon Appetite.
http://allrecipes.com/howto/chopping-garlic/
http://www.simplyrecipes.com/recipes/how_to_separate_eggs/
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