Velvet Omelet by Graham Kerr
8 oz. Sweet Potato peeled, diced
½ cup (+ extra if needed) Evaporated Skim Milk
1/2 cup “EggBeaters” – Southwestern Style
2 tsp “I Can’t Believe It’s Not Butter”
Green garbanzo beans
Shaved Parmesan cheese (very little)
Chopped basil for garnish
The Velvet Sauce: Poach the sweet potatoes in the evaporated skim milk until fork tender. Place the sweet potatoes into a blender with approximately ½ cup evaporated skim milk and blend at high speed for 3-4 minutes until shiny. You may have to add a little more skim milk to get it to a pouring consistency.
Blending tip: when blending hot liquids, remember the air will expand so don’t cap it tightly. Fill only 1/3 of the way, and blend with the lid still partly open to let hot air escape.
Pre-heat 6– to 7-inch omelet pan, add butter substitute, wait till it just browns. (It should smell like hazelnuts.) Then add the Eggbeaters, stir rapidly with a fork, also move the pan to keep from sticking.
Add the fillings you prefer at right angles to the handle. (In this case we used green garbanzo beans and a few tiny shavings of Parmesan cheese.) Fold both sides to the middle, slide to the side opposite the handle. Turn omelet onto plate folded side down.
Serving the Omelet: Keep the first omelet warm in a 200° F oven (or over a medium saucepan of hot water). Make the second and then coat both omelets with the Velvet Sauce, top with a bit of cheese, torn basil and salt/pepper to taste. Serves 2.