A protein-packed breakfast will keep you feeling full all morning. This omelet is loaded with fresh vegetables, and the use of egg whites reduces saturated fat*. Feta cheese adds rich flavor and limits sodium by reducing the need for extra table salt.
Yield: 1 serving
Preparation time: 10 minutes
Cooking time: 5 minutes
- 2 large egg whites*
- 1 whole large egg*
- ½ tbsp olive oil
- 3 tbsp chopped mushrooms
- 2 tbsp chopped green bell pepper
- 1 tbsp minced shallot
- 2 tsp chopped fresh cilantro
- Pinch of ground black pepper
- 2 tbsp crumbled feta cheese
- 2 slices tomato
- Cilantro for garnish
- Whisk the egg and egg whites in a small bowl. Set aside.
- Heat the olive oil over medium-high in a small skillet. Add the mushrooms, bell pepper and shallot. Cook for 3 minutes, until the mushrooms shrink and darken. Reduce the heat to medium.
- Stir in the cilantro and black pepper. Pour the eggs into the skillet. Gently scrape the edges of pan with a spatula and tilt the pan to move uncooked egg to the edges. Cook for about 3 minutes, until the eggs are fully cooked. Flip the omelet if desired. Transfer to a plate.
- Sprinkle the omelet with 1 tablespoon of feta cheese. Place two slices of tomato on one side of the omelet. Fold the omelet over to make a half moon. Sprinkle with the remaining feta cheese and garnish with cilantro.
*To further reduce cholesterol and saturated fat, use 4 egg whites instead of 1 whole egg and 2 egg whites.