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RECIPES
RECIPES
spinach egg white omelet
Whole Wheat Pancakes
INGREDIENTS
•
4-5 egg whites
(depending on size)
•
1 cup fresh spinach
•
3 tsp olive oil,
divided
•
fresh parsley
•
grated romano
cheese (optional)
•
salt and pepper to
taste
DIRECTIONS
Sauté the spinach in 2 teaspoons of oil on Low to Medium Heat. Remove from pan
and set aside. Whisk the egg whites in a bowl for about a minute. Stir in the parsley.
Set your Skillet to Low. The Ceramic Coated Pan should be warm, not hot.
Coat the Pan with remaining oil. Pour in the egg mixture. Lay the cooked spinach
on top of the eggs.
With a spatula, gently lift and fold the right side of the omelet over the other side.
Softly press the omelet down. Top with a little cheese. Salt and pepper to taste.
Chef Tip: You may substitute asparagus or tomatoes for the spinach.
DIRECTIONS
Blend all dry ingredients together in a bowl until well-combined. In a separate bowl,
beat the eggs, then stir in the remaining liquids. Make a well in the dry ingredients
with your finger and pour in the liquid mixture. Mix the batter until most of the
lumps are gone. Make sure not to over mix!
Heat the Skillet to Med or Med-Hi heat. Pour the batter into several 4” circles on the
Ceramic Coated Pan. Flip the pancakes once the center starts to bubble and the
edges begin to dry or appear firm.
Stack pancakes on a plate, drizzle with Grade A maple syrup and serve!
INGREDIENTS
•
2 cups milk
•
2 cups whole wheat
flour
•
1 cup unbleached
all-purpose flour
•
4 tsp sugar
•
4 tsp baking
powder
•
6 tbsp vegetable oil
•
1 tsp salt
•
2 eggs
