Very Veggie Omelet
Vary this recipe by chopping up any vegetable you like and adding it or substituting it for the peppers.
Low-calorie, Gluten-free, Vegetarian, Lactose-free, Low-carb
INGREDIENTS | SERVES 2
- 4 large egg whites
- 1 large whole egg
- ¼ teaspoon salt
- ½ cup chopped red peppers
- ½ cup chopped green peppers
- ¼ cup chopped onions
- ½ cup chopped mushrooms
- 1 tablespoon olive oil
Beat the egg whites and egg in a small bowl. Mix in the salt.
Mix the vegetables together in a small bowl.
Heat the olive oil in a small skillet on low heat.
Pour the egg mixture in to coat the surface. Cook until edges show firmness.
Add the vegetable mixture so that it covers the entire egg mixture evenly. Fold one side over the other.
Flip the half-moon omelet so both sides are evenly cooked.
PER SERVING Calories: 159 | Fat: 10 g | Protein: 12 g | Sodium: 442 mg | Carbohydrates: 8 g | Fiber: 7 g
