Sunday Morning Omelet has less fat and cholesterol

And so it's Sunday, you sleep in 'til 9, and you've committed yourself to a lazy morning and lounge. You can't forget that it's breakfast time, however. You want no complication, no fussy messy stuff, and no prolonged time in the kitchen. It's time for the Sunday Morning Omelet, a nice rich cup of coffee, and a crispy croissant, and out in the morning sun you go.

This omelet is quite simple to make and oh so flavorful, just the kind of flavors you'd expect in the morning. A good thing about it is that the amount of fat and cholesterol is reduced by eliminating one yolk and leaving the butter in the fridge. You won't be sacrificing flavor and that's a promise. The ingredients called here are for one nice serving. If you are having Sunday breakfast with your loved one, just double the quantity.

1 large whole egg
1 large egg white
1 2 oz. slice of Swiss cheese (skim is ok)
2 cloves of garlic
1 medium russet potato, skin on, diced
2 tablespoons of pimentos
2 tablespoons of olive oil
salt and pepper to taste
parsley, chopped, for garnish

Begin by dicing your potato. The cubes should be no larger than 1/4 inch square so that they will crisp quickly. Next, dice your garlic

Add your egg and white to a bowl, some salt and pepper, and beat until fluffy. Set aside. Heat a dry 9 inch fry pan over high heat for a few minutes until pan is very hot. A drop of water should bead up quickly.

When pan is hot, add the olive oil. It should begin to smoke almost immediately. Add the diced potato, garlic, and pimento and saute quickly, turning the potato frequently with a spatula. Add a couple dashes of salt and pepper. Continue to saute for a few minutes or until they begin to turn golden. If you need to add a bit more olive oil, go ahead and add another tablespoon.

Now reduce your heat to medium and add the eggs, making sure the entire surface of the pan is coated. Add the slice of cheese in the center, reduce heat to low, and cover. Cook covered on low for about a minute or so and then shut the heat off, leaving the pan on the burner for another minute or two, making sure the pan remains covered. Remove the cover and with your spatula, fold the omelet in half, remove from heat, and cover until ready to plate.

Serve, along with a nice strong cup of cafe au lait and crispy croissant. Enjoy this wonderful omelet, knowing that has lowered fat because you used olive oil, and lowered cholesterol because you used one less yolk and only 2 oz. of cheese, even lower if you use cheese made with skim milk. You can now enjoy the nice sunny Sunday morning with your morning paper and watch the morning slumber by. Happy Sunday!

5 comments:

  1. What a great looking breakfast! My husband and I made omelets this morning, and I love using egg whites to add extra bulk without the added fat. Great post!

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  2. great looking omelet with those browned potatoes in there, the only thing I see missing is the bacon....but then, there goes the less fat & cholesterol thing...

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  3. Great post Nick. The pimentos are a nice colorful touch.

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  4. That looks soooooo great Nick!

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