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Garden Boutnty Omelets

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Ingredients
  Chopped plum tomatoes 1 Cup (16 tbs)
  Chopped sweet red peppers 3⁄4 Cup (12 tbs)
  Chopped scallions 1⁄3 Cup (5.33 tbs)
  Chopped fresh dill 1⁄4 Cup (4 tbs)
  Egg whites 4
  Eggs 2
  Skim milk 2 Teaspoon
  Ground black pepper To Taste
  Salt To Taste
  Shredded reduced fat smoked jarlsberg cheese 4 Tablespoon
Directions

Coat a medium no-stick skillet with no-stick spray and place over medium heat.
Add the tomatoes, red peppers, scallions, and dill; saute for 7 to 10 minutes, or until soft.
Transfer the vegetables to a small bowl.
Wipe out the skillet and coat with no-stick spray.
Return to the heat.
In a medium bowl, whisk together the egg whites, eggs, and milk.
Season with the salt and black pepper.
Pour half of the egg mixture into the skillet and cook, occasionally scraping the bottom of the pan, for 2 to 3 minutes.
Sprinkle half of the vegetable mixture over the eggs and top with 2 tablespoons of the Jarlsberg.
Continue to cook for 3 to 4 minutes, or until the Jarlsberg is melted, the bottom is golden brown, and the eggs are set.
Using a large spatula, flip the omelet in half and transfer to a plate.
Place the plate in a warm oven.
Coat the skillet with no-stick spray.
Use the remaining egg mixture, vegetables, and Jarlsberg to make another omelet.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Melted
Dish: 
Sandwich
Ingredient: 
Cheese
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
2

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