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Ingredients:
•
2-3 egg whites
/
cup mushrooms (sliced)
1
•
3
/
cup tomato cubes
1
•
3
•
1 oz. feta cheese
•
1 teaspoon olive oil
1.
Allow the pancake maker to preheat.
2.
In separate pan, lightly cook vegetables in olive oil.
3.
Pour ½ of the egg mixture into each side of the pancake maker.
4.
Close the lid and flip the pancake maker.
5.
Allow eggs to cook 2½ to 3½ minutes.
6.
Flip the pancake maker quickly and allow the eggs to cook another 20-30 seconds.
7.
Open the pancake maker.
8.
Add cooked vegetables and feta cheese, fold each omelet in half and serve.
Ingredients:
•
2 large eggs
1.
Allow the pancake maker to preheat.
2.
Crack one egg in each side of the pancake maker.
3.
Close the lid and flip the pancake maker.
4.
Allow eggs to cook for 1½ minutes.
5.
Flip the pancake maker quickly and allow the eggs to cook another 15-20 seconds.
6.
Return the pancake maker to the original position, open the lid and serve.
STUFFED EGG WHITE OMELET
Makes 2 omelets
EGGS OVER EASY
Makes 2 eggs over easy
9
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