We thought this was fabulous, but I did make a few changes: no water, used liquid egg whites from a box in addition to the fresh eggs, used only a scant 1/2 cup of SEASONED bread crumbs and did not stir them, letting them form a nice crust. My omelet cooked in about three minutes, so I don't know where that 15 minutes in the recipe comes from! Served with the warm potato salad, the lemon-garlic greens, and baba ganoush with pita slices.
Walnut and Rosemary Oven-Fried Chicken
