Cooking Question

[clothesminded]

Please help a novice cook! I am trying to find a recipe for breakfast that I can make ahead of time that would be similar to the omeletes in the P90X recipe section.

Can I make the below recipe with all egg whites instead of some egg whites and some whole eggs? If I also wanted to add some mushrooms and green onions, would I include more liquid (egg whites), possible one more? I also plan on using a 1/2 cup of cheese instead of 1 cup. My fear is that I will end up with a runny mess!

http://www.kraftfoods.com/kf/recipes/easy-cheesy-frittata-95167.aspx

~Thanks~

 

[Boingo1]

I think the omelette would be lighter with all egg whites, but you could do it. Just make sure the egg white amount would equal an entire egg amount.

I think also, you could add veggies without increasing the egg amount.

Here's a GREAT recipe I've made a million times. And I make it with Egg beater egg whites, and regular egg beaters:

HG's Ginormous Oven-Baked Omelette

PER SERVING (1 huge piece, 1/4th of dish): 140 calories, 3g fat, 387mg sodium, 9g carbs, 1g fiber, 5g sugars, 18g protein -- POINTS® value 3*

Make it at night, and then have a great protein-packed breakfast ready in seconds in the morning (just heat 'n eat!)...





Ingredients:
2 cups fat-free liquid egg substitute (like Egg Beaters)
1/2 cup fat-free milk
1/2 cup reduced-fat shredded cheese (any flavor)
1 cup sliced bell peppers (any color)
1 cup sliced mushrooms
1/2 cup sliced tomatoes
1/2 cup sliced onions
1 tbsp. reduced-fat parmesan-style grated topping
3/4 tsp. garlic powder
1/8 tsp. black pepper
Optional toppings: ketchup, salsa, hot sauce

Directions:
Preheat oven to 375 degrees.

Into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour egg substitute and milk. Add shredded cheese, tomatoes, garlic powder, and black pepper. Mix well, and then set aside.

Bring a large pan sprayed with nonstick spray (butter-flavored spray if you have it) to high heat. Stirring occasionally, cook peppers, onions, and mushrooms for 2 minutes (just long enough to brown the outsides). Add veggies to the casserole dish, and mix well.

Place dish in the oven and cook for 30 minutes. Next, carefully remove the dish from the oven and evenly cover with parm-style topping. Return it to the oven, and cook for 20 - 25 minutes longer (until the top has puffed and is firm). Allow to cool slightly before cutting. Then, if you like, finish off with the optional ingredients (or any of your fave omelette toppers!).

MAKES 4 SERVINGS

 

[clothesminded]

Thanks so much, Chris, for answering my question AND including a very delicious recipe. I think I'm going to make my life easier and try yours!

Again, thanks. My husband is starting P90X again and I remember all the prep work for the recipes. This will be a lot easier and will be pretty close to what he needs for breakfast.

ETA- Do you use green onions or just white ones? The parmesan topping- does that just mean normal shredded parmesan that comes in the green jar/can?

 

[LaughingWater]

I don't make frittatas, but I make egg white omelets all the time. It's very bare-bones, but the kids and I love them:

4 egg whites fried in butter-flavored spray. Add 1/4 or 1/2 cup of cheese and fold.

I've added veggies too. My plain cheese omelet comes out to about 280 cals with 28 grams of protein.

As for modifying your posted recipe, I say go ahead and substitute all egg whites. You won't know if it works until you try it. Most cooking is just one big old experiment anyway.

 

[Boingo1]

Thanks so much, Chris, for answering my question AND including a very delicious recipe. I think I'm going to make my life easier and try yours!

Again, thanks. My husband is starting P90X again and I remember all the prep work for the recipes. This will be a lot easier and will be pretty close to what he needs for breakfast.

ETA- Do you use green onions or just white ones? The parmesan topping- does that just mean normal shredded parmesan that comes in the green jar/can?

You'll love this oven omelette! it puffs up BIG too! I have used regular onions, but you can really add anything. I also, to make it easier, just throw the raw veggies in (onion and green pepper) and a can of mushrooms, instead of sauteeing them. And if I don't have a tomato, I'll use some canned diced tomatoes (drained). And as it says, you can make it the day before, and heat it up the next day. I've taken it in my lunch at work, and it tastes great.

 

[Boingo1]

OH! And the Parmesan cheese topping is the one that comes on the shelf, in the plastic shaker bottle. It's just a tablespoon, but it gives it a nice topping. It's not totally needed either.