Vegetable Omelet

  • 337813_10150554218598197_1630473204_o1 whole egg
  • 2 egg whites
  • 1 tbsp fresh Parmesan cheese
  • assorted vegetables
    • fresh spinach
    • onions
    • mushrooms
    • sweet peppers
    • hot peppers
  • salt, pepper, Tony Chachere’s to taste

Saute vegetables of choice in skillet sprayed with non-stick spray.  Turn heat to low.  Whisk whole egg and egg whites together and add seasonings. Pour over vegetables. Sprinkle cheese on top of mixture and cover.  Eggs will puff up.  Cook until done.  Slide from pan onto plate.

You can use all whole eggs or all egg whites if you like.  I use two egg whites to cut the roughly 60 yolk calories per egg.  However, I do not like egg white omelets and using the one whole egg gives me the color I want.  I use Parmesan or Romano cheese in this dish because those cheeses have such strong flavors that it takes very little of them to give your breakfast a boost.

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