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Fillings For Basic French Omelet
Ingredients
- 1 tsp Extra virgin olive oil
- 3/4 c. Low-fat Polish sausage, cooked and crumbled
- 1/2 c. Bell peppers, minced
- 1/2 c. Onions, minced
- 1/4 tsp Oregano
- 1/4 tsp Basil
- 4 slc Low-fat bacon, cooked and crumbled
- 1 tsp Extra virgin olive oil
- 2 med Potatoes, cooked, peeled, and diced
- 2 Tbsp. Onions, minced
- 2 Tbsp. Parsley
- 2 Tbsp. Fat-free Cheddar cheese, grated
- 1 tsp Extra virgin olive oil
- 1 c. Carrot, cut in 1" strips
- 1/2 tsp Ginger root
- 1 tsp Extra virgin olive oil
- 1 c. Zucchini, cut in 1" strips
- 1 c. Mushrooms, sliced
- 1/2 c. Dark red kidney beans, liquid removed and washed
- 1 Tbsp. Worcestershire sauce
- 1/4 tsp Cornstarch
Directions
- For Sausage And Pepper Filling, heat oil in a large skillet. Then, crumble sausage and cook till lightly browned. Remove sausage from pan. Add in peppers and onions to pan and cook till tender. Then add in, cooked sausage, oregano, and basil. Toss gently to mix. Lower heat. Cover and keep hot.
- Fill as directed in the Basic French Omelet recipe.
- For Potato And Bacon Filling, cook bacon in a large skillet. Then, drain on paper towel and crumble. Heat skillet again and add in oil. Then, add in potatoes, onions, and bacon again. Cook till onions are tender. Lower heat. Cover and keep hot. Spoon half the filling onto Basic French Omelet.
- Sprinkle each with parsley and cheddar cheese just before folding.
- For Vegetable Filling, cook carrots and ginger root in oil for 3 min.
- Add in zucchini and mushrooms. Stir fry till vegetables are tender . In a mixing bowl, combine worcestershire sauce and cornstarch. Pour over vegetable mix. Toss gently to mix. Lower heat. Cover and keep hot.
- Fill as directed in the Basic French Omelet recipe.
- NOTES : All fillings are sufficient for 2 "Basic French Omelets".
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