It’s hard to get vegetables in at breakfast. This recipe takes a little time, but well worth the effort. You can make it with egg whites to cut down the calories, but it’s delicious either way. We make this at our lake house on the weekends for a crowd, but you could easily cut it down to eggs for 2 if needed. Just use whatever vegetables on hand.. It’s a great way to clean out the fridge..
I like a mix of red and green peppers for color, but you can use any veggies that fit your taste
Just mix all the veggies together and toss them in a hot pan to sear and cook
They should look something like this when your are done cooking the vegetables
Pour in the egg whites and stir around, they will stick a little and get brown crusty bits, but don’t worry
Place the veggies back on the eggs
Add the Cheese on top and put the lid back on the pan
sprinkle the cheese on the eggs
Slice a wedge like a piece of pie, serve immediately
Veggie Open Faced Omelet
To print click here
Ingredients:
2 Tablespoons olive oil divided or non stick cooking spray
1/2 red pepper, diced small
4-5 mushrooms, diced small
1/2 green pepper, diced small
3/4 cup celery, chopped small
1 green zucchini, diced small
2 cups egg whites
Salt and pepper
1/4 to 1/2 cup water for eggs
1/2 cup shredded low fat cheese
Instructions
In a large non stick frying pan, over medium heat warm pan and add olive oil or spray with cooking spray. Saute all vegetables until soft, about 10 minutes. They will be translucent in color. Remove veggies and place on a plate on the side.
In the same pan, spray with cooking spray or olive oil and pour in egg whites. Add salt and pepper. Stir around until egg whites start to cook. When they start to set up, place the cooked vegetables in a thin layer on top of eggs and reduce heat to low. If they start to stick to the bottom of the pan, add the water and place a lid on the pan. Cook until eggs are firm. Sprinkle the cheese on top of the eggs and put the lid back on for a couple of minutes to melt the cheese.
Serves 6
