garden omelet
This is my favorite omelet. It’s an egg white omelet stuffed with, over stuffed with spinach, tomatoes, onion, mushroom, and fat free feta cheese. When all is said and done, it comes to about 2 points. Add in a little grilled polenta, a couple of slices of crispy-cooked turkey “bacon,” and a glass of milk and you have a complete and filling breakfast of seven points. It holds me through lunch.
INGREDIENTS
3 egg whites or the equivalent egg substitute
cooking spray
1 teaspoon Italian seasoning
1/8 teaspoon salt
1/2 cup chopped spinach
4 grape tomatoes, cut in half
1/4 cup sliced mushrooms
1 tablespoon chopped onion
1 ounce fat-free feta cheese, crumbled
DIRECTIONS
Spray an omelet pan or your griddle with cooking spray and heat the pan over medium high heat.
Whisk the egg whites until they become frothy.
When the pan is heated pour the egg white in and cover the bottom of the pan. Sprinkle with salt and seasoning. Add in the spinach, tomatoes, mushrooms, onions, and feta. Fold over the omelet.
Let it cook for a half minute of so and flip it over to the other side.
Slide the omelet out of the pan and onto your plate, top with some salsa or hot sauce, and enjoy with turkey bacon, polenta, a little fruit (some strawberries perhaps), and a cup of milk.
