Tuesday, December 30, 2008

Eggcellent Veggie omelet

  • 1/2 cup fresh spinach
  • 1/3 cup portobello mushrooms sliced
  • small onion diced
  • 1/4 cup chopped green pepper
  • 1 tablespoon margarine
  • 3/4 cup chopped tomato
  • 1/4 teaspoon oregano
  • 1/8 teaspoon pepper
  • 4 egg whites
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 cup Egg beaters
  • 1/2 cup shredded reduced-fat Cheddar cheese
Directions :
In a large nonstick skillet, saute mushrooms, spinach, onion ,green pepper, & tomato in butter until tender. Add the oregano and pepper. Cook for 5 mins until veggies are done and drain any liquid, then set aside. Beat egg whites, water, and salt . Place egg beaters in another bowl then fold in egg white mixture. Pour egg mix into non-stick frying pan, then add veggies and half of the cheese. Fold over sides of omelet with spatula add remaining cheese . And serve.

Side note : This omelet was so good and healthy but, it makes a big omelet. I could only eat half of it . If you are feeling extra greedy then this is awesome or if you are sharing breakfast with someone this would be great as well. I made it with Morning Star farms veggie breakfast links umm great combination! Half the omelet is about 200 calories + the veggie links =320 calories. Not bad for a really good breakfast.

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