My favorite thing right now: FETA CHEESE OMELETS!
I use egg beaters and the store brand crumbled feta. I make them in a flat bottomed pot instead of the skillet (so it's smaller) and I could eat it every meal, if it weren't for the salt in the feta cheese.
My procedure:
Spray the pot with Pam
Get it hot before you put the EB in...then pour in about 1/3 to 1/2 cup.
Let it cook and even bubble until the top starts to put done so it is easy to flip.
Flip it over so the other side can cook and put a couple of ounces of Feta on one half.
After a minute or so, flip the naked side over onto the feta side, turn off the heat, and stick a piece of foil over top of pot.
Wait 2-3 minutes for the feta to melt.
Then, eat it.
It's even better when you add a little spinach to the eggs or use the Southwest flavor of eggbeaters with the peppers already in there!
-Mike
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