Veggie Omelet
Never underestimate the power of an omelet to be quick, easy, filling and deliciously versatile. In less than 10 minutes, you can make yourself a gourmet breakfast, brunch or dinner that won't break your diet or the bank. Make this your own by adding fresh or sun-dried tomatoes, fire roasted peppers or any other veggie you like.
Serves: 1
Ready in: 10 minutes
You'll Need:
1 tablespoon olive oil, divided
portobello mushroom slices
asparagus spears
1 whole egg
2 egg whites
1 tablespoon feta cheese crumbles
Here's How:
1. Heat 2 teaspoons of olive oil in a large non-stick pan over medium-high heat. Use a napkin to spread the oil to cover the surface of the pan (or use cooking spray).
2. Add the mushrooms and asparagus to the pan. Cook for 3-5 minutes or until slightly soft, then transfer to a plate.
3. In a bowl or mug, whisk the egg and egg whites, and season with salt and pepper.
4. Add another teaspoon of oil to the pan, using a napkin to spread it all around (or use more cooking spray).
5. Pour the eggs into the pan, and swirl it around to form a circle. You can use a rubber spatula to help you form a more even circle.
6. Arrange the mushrooms, asparagus, and cheese on one half of the eggs. When the eggs set, use your rubber spatula to carefully fold them over. Serve.
Ready in: 10 minutes
You'll Need:
1 tablespoon olive oil, divided
portobello mushroom slices
asparagus spears
1 whole egg
2 egg whites
1 tablespoon feta cheese crumbles
Here's How:
1. Heat 2 teaspoons of olive oil in a large non-stick pan over medium-high heat. Use a napkin to spread the oil to cover the surface of the pan (or use cooking spray).
2. Add the mushrooms and asparagus to the pan. Cook for 3-5 minutes or until slightly soft, then transfer to a plate.
3. In a bowl or mug, whisk the egg and egg whites, and season with salt and pepper.
4. Add another teaspoon of oil to the pan, using a napkin to spread it all around (or use more cooking spray).
5. Pour the eggs into the pan, and swirl it around to form a circle. You can use a rubber spatula to help you form a more even circle.
6. Arrange the mushrooms, asparagus, and cheese on one half of the eggs. When the eggs set, use your rubber spatula to carefully fold them over. Serve.
