sauteed onion,mushroom, tomato, kale, feta omelet ala Roxanne

1/4 cup diced onions
2 medium baby bella mushrooms, diced
1/2 cup (42 gms) baby Kale leaves (I use frozen that I defrost and snip into small pieces)
1 tsp butter
1/4 cup brut champagne (could likely use a little white wine instead)
dash of Balsamic Vinegar
2 Large Egg whites
1 large Egg
2 Tbs water
1/4 cup diced tomatoes (I use drained Petite diced tomatoes)
2 Tbs diced green bell pepper
1 oz Feta Cheese crumbles
salt & pepper to taste

NOTE: If using fresh tomatoes, seed and drain. If using canned tomatoes, drain well or the omlet is a little "juicy".
You can play fast and loose with this recipe, using low fat options, different greens, omiting what you don't like, and it will still be delicious. The champagne adds a wonderful flavor to the mushrooms. We usually have Mimosas for New Years, so this is a great way to use up left-over champagne. You can store it in the 'fridge for a long time as long it is tightly corked. Be careful opening it again, as it will still have some "pop" to it.

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.