One of the common meal requests by people in hospitals or
care homes is for a simple omelette. In the hospitality industry this usually
means a chef with a frying pan providing an individual service. This is not
practical when many meals are served at once. However, there have been frozen
omelettes available for catering. These would be suitable for soft diets but
variable for minced and moist unless presented as a soft moist product not a
dry texture.
The following recipe is suitable for minced and moist diets
as well as smooth puréed diets. It has been written here for Kitchens as well
as for people at home. The technique involves blending a vegetable with the egg
yolks and folding it into the whisked egg white. The mixture is poured into a
round dish as a single serve or can be poured into a large pan to be cut into
squares.
The quantities suggested are 100g of vegetable for 1 egg. If
the cooked blended vegetable is watery it may be an advantage to add a starchy
component or as in the following example use a cheese sauce.
 |
| Cauliflower Cheese Omelette |
Ingredients Serves
1
2 eggs separated
200g cauliflower cheese (frozen bakes work well)
Method
1.
If using the frozen bake cook sparingly first.
Alternatively use a cauliflower cheese from the menu.
2.
Blend the cauliflower cheese with the egg yolks
until smooth.
3.
Whisk the egg whites until stiff peaks form then
fold in the egg mixture.
4. Pour into a round baking dish and bake in the
oven at 150C for 10-15 minutes or until just firm. Fold in half to present as a classic omelette. (NB May be frozen)
 |
| This photo shows the soft, moist texture, rather like a mousse. |
Nutrition Information per serve: Energy
1050kJ, 19.6g protein, 15.5g fat, 5.9g sat fat, 7.1g carbohydrate, 5.1g sugars,
3.0g fibre, 383mg sodium.
For similar techniques see Sweet Potato Roulade in 'SuperFoods for Small Appetites', or Spinach and Cheese Roulade in Section 5 of 'A Kitchen Manual for Preparation of Modified Texture Diets'. Go to
http://www.familyconcernpublishing.com.au
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