I love bison. I was very excited to find breakfast sausage. I browned it all, but used about 1/3 for this omlette.
you will also need
6 egg whites
and 3 egg yolks.
some shredded cheddar
and a can of diced tomatoes, drained really well
Alright. Here we go.
You take your trusty mixer and you whip the egg whites until they get all nice and fluffy. This takes longer than usual if you can only find one beater that fits your mixer. I don’t even know. Maybe it’s the universe telling me I really need/deserve a KitchenAid mixer. Maybe?
When they get nice and fluffy, add in the yolks with a few drops of Tabasco.
Now you’ll want to fold these in so you don’t lose the beautiful fluff you’ve gotten from the whites.
Coat your skillet with cooking spray and put in half the egg mixture. Let it cook 3 minutes or so until the bottom gets firm. Like the bottom of a pancake before you flip it. Check it with a spatula. When it’s ready to be folded, add the sausage, cheese, and tomatoes. Then fold it over.
This is actually a very impressive flip for me. I don’t know why it didn’t stay this way. Let it cook about 2 more minutes here. Then flip it and let it cook another 2 minutes or so.
Serve with avocado. And it tastes better than it looks. Honestly.
soufflé omelette
6 egg whites
3 egg yolks
1/4 tsp tobasco sauce
salt and pepper
1/3 pound bulk sausage (calories figured with bison)
1 can diced tomatoes, drained
1/2 cup shredded white cheddar
Brown sausage in a skillet. Place in bowl and wipe out skillet with a paper towel.
Using a hand mixer on whigh speed, beat egg whites in a bowl until whites triple and volume, 3-5 minutes. Add tobasco to egg yolks and fold into egg whites, being careful not to deflate egg whites.
Coat nonstick skillet with nonstick spray and heat over medium-high. Cook without stirring until bottom of egg mixture is firm. Spoon half of sausage, tomatoes, and cheddar on top of omelette and folc over. Cook 2 more minutes on each side.
Serves 2.
Nutritional information: 354 calories; 16g fat; 1g fiber; 44g protein.
