Ingredients
one egg
a splash of milk or half/half (a very small splash)
1 cup fresh spinach leaves (measure them whole)
1/4 medium tomato
1 teaspoon minced onion
1 teaspoon minced bell pepper (I used a frozen blend)
1/4 cup mozzerella cheese
salt and pepper
Chop all vegetables. Saute vegetables in a small skillet (this size makes a PERFECT omelet) once cooked through, about 3 minutes, remove from pan and set aside.
Mix egg and splash of milk in a bowl and pour into a well heated skillet (make sure to coat the bottom with non stick spray or butter) Cook on medium heat about 2-3 minutes. When egg is almost set, add cheese, salt, pepper and vegetables. Let cook one minute longer and use a spatula to fold one half of the egg over the other. It will be thick depending on the amount of veggies you use.
Remove from pan. Don't worry if the egg looked a little wet when you folded it over, it will continue to cook from the heat within as it sits on the plate.
Serve with whole grain pancakes for a well balanced breakfast or brinner. Enjoy! :)
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