Brazilian Omelet Con Carne

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Chef Eden Valley Farms
Source: George Doucette Egg Division
Cook Time: 22 minutes Number of Servings: 6

 1/2 Pound Beef, ground
 2 Cups Tomatoes
 1/2 Whole Green Pepper
 1 Tsp Chili Powder
 3/4 Tsp Salt
 1/4 Tsp Sugar
 6 Separated EdenValley Egg Whites
 6 Separated EdenValley Egg Yolks
 3 Tbsp Water
 1 Tsp Salt
 1 Dash Pepper
 1 1/2 Tbsp Salad Oil

Sauce:  Brown meat; drain off excess fat.  Add tomatoes,
green peppers (cut into strips), chili powder, salt and sugar. 
Simmer about 30 minutes, stirring occasionally.  Omelet:  Beat
egg yolks until very thick and lemon-colored; wash beater. 
Beat white until frothy.  Add water, salt and pepper.  Beat stiff
but not dry.  Fold yolks into whites.  Heat oil in 12" skillet.  Pour
in omelet mixture.  Spread evenly, leaving slightly higher at
sides.  Reduce heat; cook slowly until mixture appears puffed
and set in center, golden on bottom, about 12 minutes.  Brown
top in slow oven (325 degrees) for about 10 minutes or until
knife is inserted in center comes out clean.  Fold omelet and
remove to serving plate.  Add sauce.
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