Grilled Vegetables OmeletteSubmitted by: BOONZIE
IntroductionThis is a delicious breakfast that can be made indoors on a George Foreman grill, on an outdoor grill, or in the oven/broiler. It makes more veggies than are needed for the omelette so you can have some on the side or save some for later to put on salads or in sandwiches. This is a delicious breakfast that can be made indoors on a George Foreman grill, on an outdoor grill, or in the oven/broiler. It makes more veggies than are needed for the omelette so you can have some on the side or save some for later to put on salads or in sandwiches.
2 tsp. olive oil
1 red bell pepper
1 yellow onion
1 summer squash
Canola spray oil or other spray oil (3 -4 second spray)
3/4 cup egg beaters
1 tbsp. 2% milk (or use any milk)
1/2 tsp. salt or to taste
1/2 tsp. pepper or to taste
1/3 cup grated reduced fat monterey jack cheese
Trim veggies and cut into large 1/4 inch thick slices. Brush veggies to coat lightly with the olive oil. Grill or broil for 5 minutes, flip, and grill about 3 minutes more or until brown in places and tender (oven time may be longer).
While veggies are cooking, spray a large nonstick skillet with spray oil and heat over medium heat. While it heats, beat together egg beaters, milk, and half the salt and pepper, and grate the cheese.
When veggies are done, season with the rest of the salt and pepper and roughly chop 2 slices of each vegetable for the omelette filling. Pour egg mixture into skillet and cook until nearly set, 3-5 minutes. Add cheese and then chopped vegetables to one side of the omelette. Fold the other side of the omelette on top to make a semicircle and cook another 1-2 minutes or until set. Cut in half and serve. Serve additional veggies on the side or save for later (nutrition info is for omelette and all the veggies).
Makes 2 servings (each 1/2 of omelette plus 1/2 the extra vegetables).
Number of Servings: 2
Recipe submitted by SparkPeople user BOONZIE.