Cheese and Onion Breakfast Omelettes (South Beach- Phase one)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 113.8
- Total Fat: 6.5 g
- Cholesterol: 162.8 mg
- Sodium: 65.2 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.1 g
- Protein: 6.2 g
View full nutritional breakdown of Cheese and Onion Breakfast Omelettes (South Beach- Phase one) calories by ingredient
Introduction
Nice omelettes suitable for phase one breakfasts on South Beach. I make a batch on Sundays and usually eat them during the weekday for a quick breakfast in the morning! You can change the filling etc if you like. Nice omelettes suitable for phase one breakfasts on South Beach. I make a batch on Sundays and usually eat them during the weekday for a quick breakfast in the morning! You can change the filling etc if you like.Number of Servings: 4
Ingredients
-
* 4 Eggs (makes 4 mini omelettes, scale up if more that one person or you want maybe 2 a day)
* 1/4-1/2 a medium red onion, diced finely
* 2 Spring onions, chopped
* 40g of low fat cheese of choice
* Salt/Pepper or any desired seasoning
* 2 mushrooms chopped
* 1 tablespoon water per egg used
Tips
I tried freezing these but the texture wasn't good after. I recommend experimentation with different fillings!
Directions
1. Whisk eggs with salt and pepper
2. cut cheese and veg of choice, add some ham or other fillings if desired.
3. Oil pan with cooking spray or low fat oil
4. Pour enough mixture to cover the pan, allow to cook, ensuring that any runny mixture is moved around and spread evenly to cook.
5. Lift sides gently to ensure it does not stick to the pan. When no runny mixture is left add cheese etc to one side of the mini omelette, ensuring it is not too close to the edge.
6. Fold omelette over gently and cook on either side until nice and browned.
7. Serve and enjoy. Store in an air tight container or baggy in the fridge. They will keep for 2-3 days.
Serving Size: Makes 4 small omelettes
Number of Servings: 4
Recipe submitted by SparkPeople user LASTFIRSTDAY.
2. cut cheese and veg of choice, add some ham or other fillings if desired.
3. Oil pan with cooking spray or low fat oil
4. Pour enough mixture to cover the pan, allow to cook, ensuring that any runny mixture is moved around and spread evenly to cook.
5. Lift sides gently to ensure it does not stick to the pan. When no runny mixture is left add cheese etc to one side of the mini omelette, ensuring it is not too close to the edge.
6. Fold omelette over gently and cook on either side until nice and browned.
7. Serve and enjoy. Store in an air tight container or baggy in the fridge. They will keep for 2-3 days.
Serving Size: Makes 4 small omelettes
Number of Servings: 4
Recipe submitted by SparkPeople user LASTFIRSTDAY.