Vegetable Omelet
You could use other vegetables in this colorful omelet. Chopped mushrooms, summer squash, or bell pepper would be delicious.
INGREDIENTS | SERVES 4
- 1 tablespoon olive oil
- ½ cup grated carrot
- ½ cup raw chopped broccoli
- ¼ cup finely chopped red onion
- 8 large egg whites
- 1 large egg yolk
- ¼ cup skim milk
- 1 teaspoon white pepper
- ½ cup grated Cheddar cheese
In a large nonstick skillet, heat olive oil over medium heat. Add carrot, broccoli, and onion and cook, stirring occasionally, until crisp-tender, about 4–5 minutes.
Meanwhile, in a medium bowl, beat egg whites until a soft foam forms. In a small bowl, combine the egg yolk with the milk and pepper and beat well. Fold the egg yolk mixture into the 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, cover the pan, and cook for 1 minute. Uncover, fold omelet, and serve immediately.
PER SERVING: Calories: 152 | Protein: 13 g | Carbohydrates: 5 g | Fat: 9.4 g | Saturated Fat: 3.9 g | Cholesterol: 68 g | Sodium: 220 mg | Potassium: 245 mg | Phosphorus: 131 mg | Calcium: 144 mg | Fiber: 1 g | Exchanges: 1 Vegetable, 1 ½ Lean Meat, 1 Fat | Gluten Free
