Serves: 4
Total Calories: 33

FOR EACH 2-EGG OMELET, USE:
1/4 cup any stuffing (search "Omelet Filling")
2 large eggs, sperated
1 tablespoon finely chopped fresh cilantro, including soft stems
A pinch of salt and freshly ground black pepper
1 to 2 teaspoon vegetable oil

1. Prepare the stuffing. Then, with an electric mixer on medium setting (or a whisk or a fork), whip the egg whites until they reach the soft peak stage. Mix in the yolks and whisk a few seconds more until they are incorporated. Then add the cilantro, salt, and black pepper and mix well.

2. Heat the oil in a large nonstick skillet over medium-high heat and add the egg mixture, cover, and cook over medium heat until the bottom is just golden and the top is somewhat firm, about 1 minute.

3. Slide the omelet onto a large plate. Holding a large spatula over the omelet, invert the plate, flipping the omelet over. Slide the omelet back into the skillet with the uncooked side down. Cook 30 seconds.

4. Place the filling along the diameter of the omelet and fold the omelet in half. Cook, turning once, until golden on both sides. Serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 33
Calories from Fat: 23

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