Cheese and Vegetable Omelet
Low Fat Recipe
1 whole egg
2 egg whites
1 cup diced fresh vegetables, red bell pepper, mushrooms, onion, etc
1 ounce reduced fat shredded cheese
2 garlic cloves, minced
>Vegetable cooking spray
Chopped parsley, optional
Place egg and egg whites in mixing bowl. Dice vegetables and set aside.
Spray pan with vegetable spray. Saute garlic for one minute. Mix eggs using a whisk or a fork. Pour eggs into pan over the garlic. Top the eggs with the cup of diced vegetables and shredded cheese. Cook over low heat until eggs are set. Turn half of the omelet over the other half in the pan and continue cooking until the omelet is cooked well throughout and the cheese has melted. Garnish plate with parsley sprigs, if desired.
Eggs and cheese are rich in vitamin K2, which may reduce calcium buildup in your arteries and lower your risk of heart disease. Dutch researchers found that those with the highest intake of K2 had 20 percent less calcium in their arteries than those with the lowest intake. The best sources of K2 are egg yolks and hard cheeses.
Recipe makes 1 serving
You may also like...
- Light Lemony Omelet with Potatoes and Challah
- Roasted-Vegetable Chiles Rellenos
- Pasta with Creamy Vegetables
- Chopped Vegetable Salad