Tags

, , , ,

The Story:

I hadn’t made an omelette in quite a while, but have been wanting something to change up my morning oatmeal routine every once in a while. I had some egg substitute in the fridge and thought that I would make an omelette. Of course the first thing that I though of was making an omelette with a bunch of cheese, but since I have been focusing on eating clean and making better choices I knew that I couldn’t go down that road.
I’ve never been a huge veggie omelette fan, but I knew that I had to do something because I certainly wasn’t into an omelette that consisted of eggs only. I decided that I would sauté some veggies and put them in, and I have to admit that I was pleasantly surprised to find that I really liked the veggie omelette.

Give this omelette a try. You can add pretty much any vegetable combo you want in it and I would even suggest trying some different herbs and spices (I’m in the process of trying different ones now).   

Ingredients:

1/4 tsp Extra Virgin Olive Oil
2 Tbsp Red Bell Pepper, Chopped
2 Tbsp Onion (Red or Yellow), Chopped
10 Baby Spinach Leaves, cut into strips (chiffonade)
1/2 c Egg Beaters Original (or your choice of egg substitute)
 Pepper to taste 

Directions:

  • Add the olive oil to a small non-stick skillet and heat over medium. When the oil is shimmering add the bell pepper & onion and sauté (cook until they are soft). Once the bell pepper and the onion are soft add in the spinach and stir until the spinach is wilted and the onions are golden. Sprinkle with salt and pepper.
  • Pour the egg into the skillet, turn it down just a bit and allow to cook until the egg has thickened and there isn’t much liquid left.
  • Use a spatula to flip the omelette over to cook the top (about 45 seconds).
  • Move your omelette to a plate, fold in half, and serve.

Servings: 1            Prep & Cook Time: 15 minutes