You could use other vegetables in this colorful omelet. Chopped mushrooms, summer squash, or bell pepper would be delicious.
- 1 tablespoon olive oil
- ½ cup grated carrot
- ½ cup chopped broccoli
- ¼ cup finely chopped red onion
- 8 egg whites 1 egg yolk
- ¼ cup 1% milk
- ⅛ teaspoon white pepper
- ½ cup grated extra-sharp Cheddar cheese
In large nonstick skillet, heat olive oil over medium heat. Add carrot, broccoli, and onion; cook, stirring occasionally, until crisp-tender, about 4–5 minutes.
Meanwhile, in medium bowl, beat egg whites until a soft foam forms. In small bowl, combine egg yolk with milk and pepper and beat well. Fold egg yolk mixture into egg whites.
Pour the egg mixture into the pan. Cook, lifting the edges of the eggs so the uncooked mixture can flow underneath, until eggs are set but still moist.
Sprinkle with cheese and cover pan; cook for 1 minute.
Uncover, fold omelet, and serve immediately.
Fat: 9.54 grams
Saturated fat: 3.96 grams
Dietary fiber: 1.11 grams
Sodium: 220.56 mg
Cholesterol: 68.04 mg