My husband has high cholesterol, so I thought I would try Aldi's egg
substitute in an omelet/fritatta, whatever you consider the following. (The
cheese kind of wrecks the cholesterol factor, but what the hell.)

1 medium onion diced
1/2 red pepper, diced
1/2 green pepper, diced
5 oz mushrooms, diced
3 slices thinly sliced ham
five slices muenster cheese
3 tablespoons hot salsa
3 tablespoons parmesan cheese
1 pint eggbeaters
four tablespoons butter (I used Country Crock, so sue me.)

Heat a tablespoon of olive oil in fry pan on high.
Saute onions until brown and plump, turn heat to medium.
Add mushrooms, stir.

Put butter in large heated Calphalon omelet pan (or whatever large skillet
you have, I love the way Calphalon does omelets and that you can stick them
in the oven to brown the top.) I start on high, then turn it down to medium
when I add the eggs.

Add eggbeaters, the entire carton, with salt and pepper. (This is a huge
omelet, I served it in wedges, it's enough for four people easily, or three
really hungry people).

While the eggbeaters cook, add diced peppers to the onions and mushrooms. (I
like these very lightly sauteed so they do not lose their sweet freshness.)

When the eggbeaters are just about cooked through, lightly scrape the
surface to put all of the remaining uncooked egg on one side. (This will be
the bottom of the omelet.) Put sauteed vegetables on this side, top with
muenster. Fold omelet over. If you break the top and it looks ugly, (or even
if not, it does taste good) add the salsa and spread it thinly, and sprinkle
with parmesan. Turn the heat to medium-low until it looks like the inside of
the omelet is getting melty. Put the oven on broil, and using an oven mitt,
slide the Calpahlon pan in under the broiler (not too close) and leave it
there for about five minutes or until the omelet browns a bit on top an gets
puffy. (If I had fresh tomatoes on hand I would have used these instead of
salsa.)

It turned out really good. This is the first time I have used egg beaters
and I think I like them better for omelets than whole eggs. I imagine it
would be cheaper to just use the egg whites from whole eggs, plus maybe one
yolk for color.

cybercat wrote:
> My husband has high cholesterol, so I thought I would try Aldi's egg
> substitute in an omelet/fritatta, whatever you consider the
> following. (The cheese kind of wrecks the cholesterol factor, but
> what the hell.)

<snipped>

That looks good.

I have never seen eggbeaters though

'O Feel Up opines:

> cybercat wrote:
> > My husband has high cholesterol, so I thought I would try Aldi's egg
> > substitute in an omelet/fritatta, whatever you consider the
> > following. (The cheese kind of wrecks the cholesterol factor, but
> > what the hell.)
>
> <snipped>
>
> That looks good.


Considering the level of the cyberovum's cooking "skills" it prolly should
be called "Abortion On A Plate"...

<chuckle>


> I have never seen eggbeaters though


You've never seen the cyberBANG blow upon a bassoon, either, but you can bet
she does it...

;-D


--
Best
Gregory Morrow

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking