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Recipe : Omelet Soufflé
Ingredient For
Omelet Soufflé
6 Egg Whites plus
1 whole egg [4 P]
1/4 cup carrots [1/2 C]
2 cups diced celery [1 C]
1 1/2 cup diced onion [1 1/2 C]
2 tsp. granulated sugar [1 C]
1 1/3 tsp olive oil [4 F]
Dash of oregano
Salt and pepper to taste
Preparation
Method for Omelet Soufflé
1. In a medium
non-stick sauté pan, cook all vegetables and spices in half the
oil until almost tender.
2. Cool and add beaten whole egg and set aside.
3. In a mixing bowl, whip egg whites and sugar to form
meringue.
4. Heat remaining oil in sauté pan and gently pour in the
meringue mixture. Cook on medium-high heat until it slides
around the pan.
5. Carefully pour the vegetable mixture into the center of the
meringue and cook until set.
6. Fold the sides into the center to form a trifold and serve.
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