sauteed onion,mushroom, tomato, kale, feta omelet ala Roxanne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/4 cup diced onions2 medium baby bella mushrooms, diced1/2 cup (42 gms) baby Kale leaves (I use frozen that I defrost and snip into small pieces)1 tsp butter1/4 cup brut champagne (could likely use a little white wine instead)dash of Balsamic Vinegar2 Large Egg whites1 large Egg2 Tbs water1/4 cup diced tomatoes (I use drained Petite diced tomatoes)2 Tbs diced green bell pepper1 oz Feta Cheese crumblessalt & pepper to taste
Melt butter in non-stick skillet.
Beat egg whites, eggs and water together and set aside.
Add onions, mushrooms, kale and champagne to melted butter in skillet, lightly salt and pepper, then saute on medium low until most of liquid is gone and veggies are cooked. Drizzle balsamic vinegar over veggies for last minute of sautee ( takes away bitter taste of kale).
Turn heat to low.
Pour beaten egg and egg white mixture over veggies in skillet. Add salt & pepper to taste.
Cover skillet and cook on low to desired consistency (I cook for about 4 minutes as I HATE runny eggs)
Sprinkle remaining ingredients over 1/2 of the omelet, fold over uncovered half, cover pan and let simmer for 1 minute or just long enough to warm the ingredients and melt the cheese at least partially.
Put on plate and enjoy!
Serving Size: Makes 1 VERY generous omlet. Could serve 2 if add fresh fruit or other sides
Number of Servings: 1
Recipe submitted by SparkPeople user CARBMONSTERII.
Beat egg whites, eggs and water together and set aside.
Add onions, mushrooms, kale and champagne to melted butter in skillet, lightly salt and pepper, then saute on medium low until most of liquid is gone and veggies are cooked. Drizzle balsamic vinegar over veggies for last minute of sautee ( takes away bitter taste of kale).
Turn heat to low.
Pour beaten egg and egg white mixture over veggies in skillet. Add salt & pepper to taste.
Cover skillet and cook on low to desired consistency (I cook for about 4 minutes as I HATE runny eggs)
Sprinkle remaining ingredients over 1/2 of the omelet, fold over uncovered half, cover pan and let simmer for 1 minute or just long enough to warm the ingredients and melt the cheese at least partially.
Put on plate and enjoy!
Serving Size: Makes 1 VERY generous omlet. Could serve 2 if add fresh fruit or other sides
Number of Servings: 1
Recipe submitted by SparkPeople user CARBMONSTERII.
Nutritional Info Amount Per Serving
- Calories: 301.8
- Total Fat: 15.1 g
- Cholesterol: 222.1 mg
- Sodium: 530.2 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.7 g
- Protein: 20.8 g
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