1 egg, plus 3 egg whites**
3 oz soy chorizo, crumbled*
1/4 cup yellow onion, diced
1/4 cup bell pepper, chopped (green, red or any variety you enjoy)
1/3 cup shredded Mexican Blend cheese (Colby-Jack works wells, too
– dairy or soy)
2 tsp vegetable oil
salt and pepper, to taste
*Chorizo is a somewhat spicy Mexican sausage that is usually very greasy! Using a soy substitute dramatically cuts down the fat and cholesterol (most brands are cholesterol free). You must remove the casing first – you can squeeze out the sausage or peel back the casing. Messy, but sometimes cooking is a dirty job!
In an omelette or small saute pan, heat the oil. Add the onions and bell peppers and cook until tender, about 3-4 minutes. Add the chorizo, and cook 1 more minute.
Meanwhile, whisk the whole egg and egg whites together. **I cannot handle eggs very well, so I often cook with egg substitute (not baked goods). You can use your favorite egg substitute to equal 3 eggs, or whole eggs if you prefer. Using egg white will yield a fluffier dish and certainly one lower in fat.
Add the eggs to the pan. As the omelette cooks, gently lift the edges with a fork so that the uncooked portion can drip to the bottom of the pan and cook. Do not turn over or fold in half. Once the egg is almost set, sprinkle the cheese on top and cook until cheese is melting – about 45 seconds. I usually allow those I am serving to season their own omelettes with salt and pepper, but you can certainly add ½ tsp or so of each to the egg mixture prior to cooking. Serves 2