Sourdough Roll Omelets for Two

Try this recipe for two for a special Saturday morning breakfast.

Recipe Ingredients:

2 (5 to 6-inch) sourdough rolls, split lengthwise
Butter or margarine

Filling:
2 teaspoons vegetable oil
1/2 cup frozen, thawed artichoke hearts, quartered
2 tablespoons chopped shallots or minced onion
1/2 cup cooked bay or tiny cocktail shrimp, rinsed
1 tablespoon freshly grated Parmesan cheese
1 tablespoon diced, drained pimento
1/4 teaspoon crushed, dried basil
Dash pepper

Omelets:
6 extra-large egg whites or 1 cup Egg Exchange
2 tablespoons water
1/8 teaspoon each salt, pepper and paprika
1/4 cup shredded, low-fat cheddar cheese
Butter or margarine

Cooking Directions:

1. Preheat oven to 325°F (160°C).
2. Lightly spread cut sides of rolls with butter; reassemble rolls and wrap in foil. Set aside.
3. For filling, in a large skillet, heat oil; sauté artichoke hearts and shallots for 3 minutes. Stir in shrimp, Parmesan, pimento, basil and pepper; cook and stir until mixture is heated through.
4. Sauté filling in batches. Cover and keep warm over very low heat. Place rolls in preheated oven for 10 minutes.
5. For omelets, in a large bowl, whisk together egg whites, water and seasonings until well blended. Stir in cheese.
6. For each omelet, melt 1 teaspoon butter in an 8-inch, teflon-lined skillet; pour in 1/2 of the egg white mixture. Cook over medium heat, without stirring, occasionally lifting edge of egg mixture with a spatula and tipping pan slightly to allow the uncooked portion to flow underneath.
7. When eggs are set but still shiny, remove pan from heat. Tilt pan and use a spatula to fold omelet in thirds; transfer to an oven-proof platter. Place in oven and repeat with second omelet.
8. Unwrap rolls. For each serving, place one omelet piece on bottom half of roll; spoon 1/3 cup of shrimp mixture over. Place second roll half to the side.

Makes 2 servings.

Recipe provided courtesy of Chino Valley Ranchers.