There are as many filling combinations as there are people
to come up with them. Here are a few that you may enjoy.
Sausage And Pepper Filling
- 1 teaspoon olive oil
- 3/4 cup low-fat polish sausage, cooked and crumbled
- 1/2 cup bell peppers, chopped
- 1/2 cup onions, chopped
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
Potato And Bacon Filling
- 4 slices low-fat bacon, cooked and crumbled
- 1 teaspoon olive oil
- 2 medium potatoes, cooked, peeled, and diced
- 2 Tablespoons onions, chopped
- 2 Tablespoons parsley
- 2 Tablespoons fat-free cheddar cheese, grated
Vegetable Filling
- 1 teaspoon olive oil
- 1 cup carrot, cut in 1-inch strips
- 1/2 teaspoon ginger root
- 1 teaspoon olive oil
- 1 cup zucchini, cut in 1-inch strips
- 1 cup mushrooms, sliced
- 1/2 cup dark red kidney beans, drained and washed
- 1 Tablespoon Worcestershire sauce
- 1/4 teaspoon cornstarch
Filling Preparation
For Sausage And Pepper Filling
- Heat oil in a large skillet.
- Then, crumble sausage and cook until lightly browned.
- Remove sausage from pan.
- Add peppers and onions to pan and cook until tender.
- Then add, cooked sausage, oregano, and basil. Toss gently to
mix.
- Lower heat. Cover and keep warm.
- 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 oil.
- Then, add potatoes, onions, and bacon again. Cook until
onions are tender.
- Lower heat. Cover and keep warm.
- 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 minutes.
- Add zucchini and mushrooms.
- Stir fry until vegetables are tender.
- In a mixing bowl, combine Worcestershire sauce and
cornstarch.
- Pour over vegetable mixture.
- Toss gently to mix.
- Lower heat.
- Cover and keep warm.
- Fill as directed in the Basic French Omelet recipe.
Notes: All fillings are enough for two "Basic French
Omelets." |
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