Tasty Veggie Omelette

In July 2010 the Diner Wizard and Crazy Otto’s Empire Diner in Herkimer joined forces to construct the world’s largest omelette. The omelette contained 45 000 eggs, 150 pons of butter and 10 gallons of milk. This veggie omelette recipe might not make the biggest one in the world but it sure is tasty.

Ingredients:
Two small button mushrooms, sliced thinly
1/4 red or yellow pepper, sliced thinly
One large shallot, sliced thinly
Salt
Freshly ground pepper
1/2 seeded plum tomato, seeded, and thinly sliced in a bowl
Three egg whites, beaten until almost frothy
1 tablespoon tarragon, coarsely chopped
Cheddar Cheese
Gabrielskloof Olive Oil, for drizzling.

Directions:
In a medium nonstick skillet, heat 1 teaspoon of oil over medium heat. Add the mushrooms, and cook until just golden, about 2 minutes. Add the red peppers, and cook until softened, about 2 minutes. Add the shallots, and cook until golden, about 2 minutes. Add the tomatoes. Season with salt and pepper.

Transfer vegetables to a bowl. Wipe out the skillet with a paper towel. In a medium bowl, beat the egg whites until frothy, about 2 minutes.

Heat remaining oil in the skillet. Season egg whites with salt and pepper, and beat for 20 seconds. Pour egg whites into the skillet, and arrange vegetables in the center. Sprinkle with tarragon and cheddar cheese. Cook until bottom is golden, about 1 minute. Fold in left and right sides.

Carefully lift or slide omelet onto a plate, and serve. Recipe makes 1 omelet.