Egg-white scrambled omelet with saffron & roasted red pepper

jolarocknrolla

OMELET:
pinch of saffron threads
3 tbs soy milk or skim milk
2 tbsp olive oil
1 onion, chopped
2 yukon gold potatoes (sliced/chopped into 1/4" squares)
carton egg-whites or egg-substitute

crush saffron, heat milk until almost boiling, add saffron turn off heat and let it sit together 25 minutes. heat oil and toss in potatoes, cook turning every 5 minutes until golden. add onions and continue cooking until potatoes are done and onions are soft. now wisk the saffron-milk into egg-whites, add to hot potatoes and onion, cook until eggs are set. top w/ sauce.

RED PEPPER-ALMOND SAUCE
3 red bell peppers, roasted, skinned and seedes
1/4 cup finely ground almonds
1 tsp dried thyme
1 tbsp fresh lemon juice
dash of cayenne pepper

blend all of the ingredients in food processor until thick and creamy and serve it over the omelet.