country omelet
NuStart · Recipes · Breakfast
Country Omelet BfG
Stovetop · ~20 min · Serves 2 · ½ omelet each
Ingredients
- 1–2 tsp olive oil (for the pan)
- ½ tsp garlic, minced
- ½ cup mushrooms, sliced
- 1 stalk green onion, chopped
- ½ cup shoestring carrots
- ¼ cup green pepper, chopped
- ¼ cup broccoli or asparagus tips, chopped
- 6 egg whites
- 2 Tbsp whole milk
- ¼ cup cheese (optional)
Directions
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- Heat the olive oil in a medium skillet; sauté the garlic and vegetables over medium-high heat until tender but still a bit crisp. Remove and set aside.
- Whisk together the egg whites and milk; pour into the heated skillet.
- When the clearness disappears, add the vegetables and fold one side over to form a half-circle.
- Cook as needed on each side, then top with cheese.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Produce
Dairy & eggs
Check your pantry
Adapted from the Body for God Cookbook by Lisa Young.
Per-serving values are approximate and vary with brand, variety, and preparation. The optional cheese adds about 90 mg a serving.