Some New Cheeses from Natural & Kosher

N&K's newest selections

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

Delicious and filling!

Yield: 2 servings

Directions

• olive oil
• 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
• 6 egg whites
• salt and pepper to taste
• 1 slice N&K Horseradish Cheddar
• 1 slice N&K Olive Cheddar
• Fitucci Grated Parmesan
• 1 medium tomato
• Parsley flakes

Directions

1. Saute onion and peppers in a sprayed or lightly greased coated pan till light brown.
2. Add in chopped mushrooms. and saute for another few minutes till onions are golden brown. Remove from pan and set aside.
3. Toss egg whites into pan on low-medium flame till lightly golden add salt and pepper to taste- flip
4. Add in suated onions, pepper ch0pped parsley mushrooms and cheese.
5. When cheese melts, fold in half and slide onto plate.
6. Garnish with tomato slices and sprinkle the whole with parsley flakes and grated Parmesan cheese.

What did we do with the yolks?!? With Purim coming up in a few days they were used for baking, of course.

Enjoy, gentle reader, enjoy!

CS