DIY Network

Cooking Without the Mess Cooking Without the Mess From "Talking Dirty With the Queen of Clean" episode DQOC-131

Figure A

Love to cook but hate the mess? Chef Mark Tarbell has some tips for easy meal preparation and clean-up that still produces a great meal (figure A). You may never look at cooking the same way again!

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• To reduce clean-up, spread out a sheet of waxed paper to lay cooking ingredients on; throw away paper when prep work is finished.

• Reduce clean-up time by using cookware designed to go from the freezer to the microwave/oven to the table.

• Line stove burner pans and the bottom of electric stoves with aluminum foil. Don't cover oven racks with foil; it will prevent air from circulating and result in uneven baking.

• Keep a spoon rest or saucer on the stove as a resting place for messy cooking utensils.

• Spray graters with nonstick cooking-oil spray before grating food for easy cleanup.

• Professional chefs clean knives with water only to protect wooden handles from cracking and scoring, which could allow bacteria to grow in the handles. If soap is used on a knife, rinse and dry immediately.

• To keep clean-up to a minimum while cooking, keep a sink full of soapy water and immerse dirty dishes as they become dirty. Or rinse and place in the dishwasher before food dries on the surface.
  

Egg White Omelet

Ingredients
3 egg whites
1/2 an avocado, diced
1/3 of a tomato, diced
1 red onion or scallion, thinly sliced
1/4 cup grated Monterey Jack cheese
Salt and pepper to taste
3 tablespoons olive oil

Steps

	Figure B
	Figure C
	Figure D

1. Caramelize onion in 1 tablespoon oil and set aside (figure B).

2. Heat a saute pan over medium heat.

3. Add 2 tablespoons olive oil to the pan, then add egg whites and stir gently for 30 seconds. Heat until eggs have cooked through.

4. Cut an avocado in half. On a cutting board, tap a knife blade into the avocado pit, then hold the avocado in one hand and twist the knife handle clockwise with the other hand to release the pit (figure C). Place the avocado half back on the cutting board and, using a sharp knife, slice in a checkerboard fashion down to the skin. Turn the avocado over and use your thumbs to punch out the sections onto the front half of the omelet.

5. Add onions, tomato and cheese to the avocado, then fold back half of the omelet over the first half (figure D).

6. Place pan in a preheated broiler to warm.

7. Add salt and pepper to taste.

Makes one omelet.