Mama Mangia wrote:I have been sick.
Well I hope you are feeling better now. I thought Italians were too mean to get sick.
Mama Mangia wrote:Well I hope you are feeling better now. I thought Italians were too mean to get sick.
jpshaw wrote:Sounds good but I think I will substitute the Parmasan for Swiss to lower the sodium content
If you go to this site on nutrition for Parmesan Cheese, it shows 1 tbsp (change from a cup to a tablespoon in the selector) is 76mg sodium per tablespoon. If you add 1/2 tsp of Parmesan, that's about 12mg sodium. Seems low to me.
wrote:and use chicken pieces since I'm pretty lazy. Not knocking your recipe but I have to sub a lot of ingredients on my low sodium diet. Thanks for the reply.
I'm curious on how are using chicken pieces is easier than buying a package of already ground lean chicken breast? While cooking, there is a little work to keep the ground chicken from clumping. Other than that it's like cooking ground beef or even chicken pieces.
Matt
Mama Mangia wrote:I'm really just an ol' mush!
Hi Mama, I have been looking for you, I wanted to thank you for your Denver/western omelet recipe. I was having trouble with folding an omelet and your sugestion, letting it cook first, taking up the edges a bit, and then folding helped a lot it didn't scramble on me lol
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