Some New Cheeses from Natural & Kosher

I may be a carnivore to the core, but I’m also a cheese lover. Thus, over the last seven days I’ve been trying some of Natural and Kosher‘s latest selections. These included: Horseradish Cheddar, Olive Cheddar, Part Skim Mozzarella, Goat Kashkaval, Sharp Goat Cheddar, Goat Mozzarella with Red Peppers, Goat Mozzarella with Fine Herbs, Cranberry Pecan Chèvre Goat Cheese, Fine Herbs Chèvre, 2 types of American Slices, Cheddar Cubes, Mexican Blend (Shredded blend of Monterrey Jack, Cheddar and Asadero) and a superb Fitucci Grated Parmesan Cheese. I found them all to be delicious choices. Feeling adventurous I decided to do a white omelette. SYR had been telling me about an omelette without yolks, made with only the egg whites. What’s the point you ask? A drastic reduction in calories and the elimination of almost all the cholesterol with no sacrifice of taste!

SYR‘s Hearty White Omelette

Yield: 2 servings

Directions

6 egg whites
1/2 medium sized onion, chopped
1/3 green pepper, chopped
1/3 red pepper, chopped
1/3 yellow pepper, chopped
3 Baby Portobello mushrooms, chopped
1 medium tomato
olive oil
salt and pepper to taste
1 slice N&K Horseradish Cheddar
1 slice N&K Olive Cheddar
Fitucci Grated Parmesan
Parsley flakes

Directions

Pour oil in skillet put on medium flame until it starts bubbling. Reduce flame to low and add the 3 chopped peppers, chopped onion, chopped mushrooms, and 1/2 of the tomato (chopped).
After 3 minutes pour in the egg whites, add salt and pepper.
After 2 minutes add the cheese slices and sprinkle with grated Parmesan
Remove carefully from skillet as the Parmesan starts to melt.
Garnish with slices from the remaining half tomato and sprinkle the whole with parsley flakes and grated Parmesan cheese.

Enjoy, gentle reader, enjoy!

CS