Veggie Omelet

O.K. due to popular demand, here is my recipe for an amazing omelet. A couple tips to keep in mind. I generally keep cut up vegetables “ready to go” in my fridge. I always use 3/1 ratio when I use eggs. I use 1 whole egg to 3 egg whites. Fresh herbs can bring in some pretty amazing the flavors while strong cheese allows for plenty of flavor as you only need ½ the amount vs. a mild cheese. Remember, omelets can be used for more than just breakfast, consider omelets for dinner or lunch. An omelet offers plenty of healthy protein while the veggies that you add pack a nutritional punch. There are some suggestions below on different ways to flavor your omelet.

For single omelet:

1egg (including yolk *)
3 eggs – whites only
¼ c. skim milk
½ cup – 1 cup veggies. Suggestions: red/yellow peppers, mushrooms, broccoli, zucchini, tomatoes, sun dried tomatoes, green onion, red onion, roasted peppers (my favorite), spinach (I use fresh and toss it in about a minute before I add egg mixture)
1 Tbsp. chopped fresh basil (Here’s where you can play around a bit. If you want a more Mexican flavor, add some fresh cilantro and pour some salsa over the finished omelet. How about an Asian omelet? Simply add fresh ginger and instead of cheese add some salmon or a smoked fish)
¼ tsp. fresh garlic, minced
1 oz. strong cheese such as bleu cheese, gorgonzola, feta cheese
1 tsp. olive oil

Heat up non-stick skillet and add olive oil. Toss in veggies, garlic and seasoning and cook for about 5-8 minutes. I like my veggies to brown a bit. Meanwhile, mix together eggs and milk and pour over cooked veggies. Continue cooking until eggs are cooked through. Sprinkle cheese on top of egg mixture. Make sure omelet does not stick to the pan as you slide the omelet onto a plate. When half of the omelet is on the plate begin folding in half so that cheese is inside. As a side dish, I will have ½ c. fresh strawberries or a broccoli salad. Broccoli salad recipe coming next month! Yum!

*Egg yolk is optional