Garden Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 cup Egg Beaters (Egg substitute) If you wish to use real eggs, 2 large eggs is the equivalent, but your calorie count will be around 250. 2 Tbsp Water21 grams Laughing Cow Mini Babybel Light Original (21 grams is just under 1 oz)1/4 cup Peppers (green, yellow, red or a mix)1/8 cup mushrooms1/8 cup onion, finely chopped1/8 cup chopped tomatoes1/8 cup fresh spinachSeason to taste. (I like garlic powder, salt, pepper, and some Mrs Dash)
1. Chop vegetables if not already done. (If you prefer your veggies softer, saute' them before going any further).
2. Pour 1/2 cup Egg Beaters (or 2 eggs) into a bowl, add the 2 Tbsp water, and whisk until a light foam forms.
3. Spray a medium size pan (omelet pan works best, this is a pan that has a more rounded edge, similar to a wok) with cooking spray (just a light layer will do). Heat over medium heat.
4. When the oil just barely starts to smoke, turn heat down a notch (medium-low), then pour the egg mixture into the pan.
5. Let cook for about 30 seconds, add cheese and seasonings.
6. Wait about 1 to 2 minutes more then wiggle your pan in a circular motion until your eggs release from pan in a "pancake" form (They will still be a little runny in the middle).
7. Add the remaining toppings to the middle of your egg "pancake".
8. Using a rubber spatula slide under one edge of your omelet. Carefully flip that edge over the middle of your "pancake" so that it covers the toppings. Let cook for another 15 - 30 seconds, until the middle firms up.
9. Pick up the pan and lightly wiggle the omelet out over your plate so that the unfolded edge touches your plate. Then flip the omelet onto your plate so that the folded part lands over the unfolded part making your omelet fall into complete thirds with the toppings enclosed in the middle.
***This takes a LOT of practice, so don't get discouraged if it isn't picture perfect... it will still taste just as wonderful as a garden scramble if you decide you can't get the omelet right or don't want to try in the first place.***
Serves 1
Number of Servings: 1
2. Pour 1/2 cup Egg Beaters (or 2 eggs) into a bowl, add the 2 Tbsp water, and whisk until a light foam forms.
3. Spray a medium size pan (omelet pan works best, this is a pan that has a more rounded edge, similar to a wok) with cooking spray (just a light layer will do). Heat over medium heat.
4. When the oil just barely starts to smoke, turn heat down a notch (medium-low), then pour the egg mixture into the pan.
5. Let cook for about 30 seconds, add cheese and seasonings.
6. Wait about 1 to 2 minutes more then wiggle your pan in a circular motion until your eggs release from pan in a "pancake" form (They will still be a little runny in the middle).
7. Add the remaining toppings to the middle of your egg "pancake".
8. Using a rubber spatula slide under one edge of your omelet. Carefully flip that edge over the middle of your "pancake" so that it covers the toppings. Let cook for another 15 - 30 seconds, until the middle firms up.
9. Pick up the pan and lightly wiggle the omelet out over your plate so that the unfolded edge touches your plate. Then flip the omelet onto your plate so that the folded part lands over the unfolded part making your omelet fall into complete thirds with the toppings enclosed in the middle.
***This takes a LOT of practice, so don't get discouraged if it isn't picture perfect... it will still taste just as wonderful as a garden scramble if you decide you can't get the omelet right or don't want to try in the first place.***
Serves 1
Number of Servings: 1
Nutritional Info Amount Per Serving
- Calories: 141.5
- Total Fat: 3.4 g
- Cholesterol: 16.3 mg
- Sodium: 488.0 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.9 g
- Protein: 19.8 g
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