I LOVE this omelet. It's light & healthy but still full of flavor. When I was making it, I was worried that it would be dry since there wasn't any sauce on it but it turns out that it really doesn't need anything added to it.
Veggie Omelet
- cooking spray
- portabello mushroom, slices (I was able to use 1 large mushroom for 3 omelets)
- asparagus spears
- 1 whole egg
- 2 egg whites
- 1T feta cheese crumbles
Spray a large non-stick skillet with cooking spray & heat on medium-high.
Add the mushrooms & asparagus to the pan. Cook 3-5 minutes or until slightly soft, then transfer to a plate.
In a bowl or mug, whisk the egg & egg whites, and season with salt & pepper.
Spray the skillet again.
Pour the eggs into the pan & swirl to make a circle. Arrange the mushrooms, asparagus, & cheese on one half of the eggs. When the eggs set, use a rubber spatula to carefully fold them over. Serve.
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