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When Only a Real Omelet Will Do

September 30, 1993|BEV BENNETT

There's no consistency to the way Americans eat, and I, for one, am as guilty as anyone. I've joined those who are concerned about reducing fat and cholesterol intake, but when I want a food reward, a perfect carrot is not the perfect answer.

I know the body doesn't need a hot fudge sundae and that French fries and ketchup aren't the vegetables we're supposed to be eating more of. However, if a sundae is what I want, there's no fighting it. Like so many others, I do a balancing act--indulging occasionally but otherwise looking for leaner choices.

For example, on a recent lazy Sunday morning I craved an old-fashioned omelet, not a concoction with fake eggs or twice the whites, but made with real eggs, oozing cheese and with a hint of smoky bacon. It was delicious and well worth the splurge.

To my delight, pairing this indulgence with something judicious wasn't a sacrifice. I whipped up a thick, frothy shake using buttermilk, which has only a trace of fat. Strawberry-buttermilk shake has a refreshing tart flavor so delicious I almost feel guilty drinking it. But I don't have to.



1 pint hulled strawberries 1 teaspoon vanilla 1 tablespoon honey 1 tablespoon sugar 1 tablespoon frozen orange juice concentrate (not reconstituted) 1 cup buttermilk 3 ice cubes 2 orange wedges

Combine strawberries, vanilla, honey, sugar, orange juice concentrate, buttermilk and ice cubes in blender container. Blend at high speed in 3 to 4 (30-second) bursts until mixture is light and frothy.

Serve in tall glasses. Garnish each with orange wedge. Serve immediately. Makes 2 servings.



4 bacon strips 1 tablespoon butter 4 eggs 1/2 cup shredded Cheddar cheese 2 tablespoons minced green onions Salt Freshly ground white pepper Dash hot pepper sauce 1 tablespoon half and half, optional 1 small avocado, peeled, pitted and cut into thin wedges

Cook bacon strips in medium skillet over medium-high heat, turning once, until crisp and well browned. Remove and drain on paper towel-lined plate.

Drain off all but 1 tablespoon bacon fat. Add butter to skillet and melt.

Gently beat eggs in medium bowl. Stir in cheese, green onions, salt and white pepper to taste, hot pepper sauce and half and half.

Pour mixture into skillet and cook over medium-high heat. When bottom and edges of omelet are firm, crumble bacon and sprinkle on top. Cook another minute or so to desired doneness. Arrange avocado slices on top. Carefully fold omelet in half and ease onto serving plate. Cut in half and serve immediately. Makes 2 servings.

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