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2
Easy
By Richard Sax and Marie Simmons
Published 2000
By using four eggs, but only two of their yolks, we’ve cut back considerably on fat and cholesterol, without sacrificing flavor or texture. If you’d like to make this a plain omelet instead of a puffy one, use the same ingredients but beat the whole eggs and whites together. Consider this recipe a basic method. Play with other fillings: chopped ham and