I recently discovered Eggbeaters. I had always avoided them, thinking they could not be as good as the real thing, but alas I am having to be very careful and deliberate about what I send down my gullet these days, so I gave them a try. I gotta say, for omelets they are great, and not too shabby for scrambled eggs either (although not quite the same). Convenient as Hell for the whisk adverse.
So I have been experimenting with Eggbeaters omelets recently, tonight I had my version of a Florentine omelet:
4 Slices, thick cut bacon
8 Ounces sliced button mushrooms
6 Cups fresh spinach leaves
2-1/2 Ounces low-fat Jarlsberg Swiss cheese
2-1/2 Cups Eggbeaters
3 Tbs (approximately) olive oil
Cook the bacon to desired crispness, remove from the pan and place between paper towels, patting out all excess rendered fat. Sautee the mushrooms in a little olive oil until they just begin to turn a golden brown on the edges, remove from the pan, add a little more olive oil and sauté the spinach leaves until they wilt, remove from the pan. Add a little more olive oil, just enough to very lightly coat the bottom and sides of the pan and pour in the Eggbeaters, cook over medium-low heat until they are almost set. Periodically while cooking, tilt and rotate the pan so that the liquid egg flows all around the pan, and up the sides of the pan, just over the edge of the previously set egg. Just before the eggs are set, place the pan of eggs under the broiler for one minute. Place the pan of eggs back on the stove, over a medium-low heat and layer on the spinach, 2/3 of the mushrooms and the bacon, after your have broken it up and slightly crumbled it, all on one half of the top of the set eggs. Then place the cheese on top of the previous layers. Carefully with a spatula, loosen the bottom of the set omelet, from the side of the omelet that does not have the layered toppings, and fold it over, on top of the layered toppings. Continue loosening the rest of the bottom of the omelet and slide it out of the pan, on to a plate. Garnish the finished omelet with the remainder of the mushrooms.
Note, this recipe has a large quantity of the layered stuffing, this will make it difficult to fold over the omelet on itself, and it may break apart, but regardless of how it looks, it tastes great. A strategically placed garnish will cover a multitude of accidents. (Aunt Julia up in Heaven will confirm this.)
The total calories in this dish are approximately 600. This will satisfy a powerfully hungry camper, or can be accompanied with salad and shared by two or three people. I am trying to only use olive oil instead of butter or margarine in all my cooking. For this recipe I used some aerosol spray olive oil from Mazzola. I don't use the Pam aerosols because they have chemicals in them that are probably not good for me, and are not good for your cookware. When I exhaust my current inventory of the Mazzola aerosol, I will use pure, straight olive oil in a pump sprayer. I also did not add any salt or pepper to this dish. Salt might have helped to bring out the flavor, but I am trying to limit my salt intake, and the bacon had enough salt in it. Note, I also used two pans, one just for the bacon, and one for cooking everything else. I did this for two reasons, 1) I was lazy and did not want to have to wash a pan while cooking, 2) I did not want any of the rendered bacon fat to end up with any of the other ingredients.