Brunch: Vegi Omelet

Ingredients: 2 egg whites and 1 large egg (106 cal), large tomato-chopped (33 cal), 3 cloves garlic, smashed and chopped (12 cal), small onion, finely chopped (29 cal), cilantro 1/2 cup, chopped (2 cal), dried oregano 1 tsp, celery seed 1 tsp (8 cal), fresh ground pepper (6-8 generous turns), 2 oz fat-free cheddar cheese, shredded (84 cal)

Heat a non-stick skillet on medium; beat the eggs in a bowl with a small amount of water or skim milk to thin it up a bit; apply three sprays of canola oil to the pan; add the onion and stir about until browned, you can add a few tsp of water if they start to burn; add the garlic and sear it into the onions; add the egg mixture and spread evenly over the pans surface; spread in evenly the cheese followed by the spices (vigorously crushing the oregano/celery seed between the palms of your hands to pulverize them before adding); add the tomato followed by the cilantro; cook for about 5 minutes until the egg firms up; cover the pan and turn off the flame; wait 5 more minutes; using a flexible spatula roll up the edge of the “pancake” onto itself to form the omelet as you tilt the pan and roll it out from the pan to a warmed platter; serve.

274 calories

This entry was posted in Recipes. Bookmark the permalink.

One Response to Brunch: Vegi Omelet

  1. mgail says:

    Thanks for the great recipes!!