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COOKING WITH THE SNAP – Egg White or Egg Omelet

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Egg White or Egg Omelet

Egg White Omelet
3 Egg whites, beaten
Salt and Pepper
Olive oil
Mini sweet pepper, chopped
¼ Sweet onion, chopped
1 Small slice Canadian bacon, diced
1/2-ounce pepper jack cheese or cheese of choice (1/2 oz. is approximately the size of two dice), grated or diced

Saute onion and pepper in non-stick skillet on medium heat in a little olive oil (approximately 1 teaspoon). Onion and pepper are enough for two omelets. Set aside in a bowl. In same skillet Add beaten egg whites, salt and pepper to taste. Allow to cook and set or begin to firm up. Add sautéed vegetables, Canadian bacon and cook until egg is firm and cheese is melted, making sure to not overcook or burn the outside of omelet. Once done, fold omelet in half using a spatula. Serve with a side of fruit.

Egg Omelet
2 Eggs, beaten
Salt and Pepper
Olive oil
Mini sweet pepper, chopped
¼ Sweet onion, chopped
2 Small slice Canadian bacon, diced
1/2 – 1-ounce pepper jack cheese or cheese of choice (1/2 oz. is approximately the size of two dice & 4 dice = 1 oz.), grated or diced

Saute onion and pepper in non-stick skillet on medium heat in a little olive oil (approximately 1 teaspoon). Onion and pepper are enough for two omelets. Set aside in a bowl. In same skillet add beaten egg, salt and pepper to taste. Allow to cook and set or begin to firm up. Add sautéed vegetables, Canadian bacon and cook until egg is firm and cheese is melted, making sure to not overcook or burn the outside of omelet. Once done, fold omelet in half using a spatula. Serve with a side of fruit.

From the Kitchen of Lori Ivey