4 eggs
2 T. butter, divided
salt & pepper
1/4 cup shredded cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped onion
1/8 cup chopped tomato
1 tsp. dried basil
Crack eggs into a small mixing bowl. Add a pinch of salt and pepper, and beat with a fork until light yellow and frothy. Melt 1 T. butter in a skillet over med. high heat. Add eggs to the skillet, and let cook without stirring for 2-3 minutes until set ( slightly wet on top ). Sprinkle with shredded cheese and fold in half, then slide onto a dinner plate. In same skillet, melt 1 T. butter and add the green pepper, onion, and tomato. Saute for 2-3 minutes, stirring occasionally. Add 1 tsp. basil, and cook for 1 more minute. Spoon over the top of the omelet.
Serves 1
1 comment:
This is similar to what I cook for D every morning. We use "Egg Beaters" instead of whole eggs, I saute the onions/peppers first in a skillet with cooking spray, adding a touch of Texas Pete and the tomatoes when soft, then spoon the veggies onto the open omelet which is cooking in a separate pan, fold over and then sprinkle with lowfat mozarella cheese. I will have to add a dash of basil and try that (I have some fresh basil that Megan gave me from her plant so that ought to be good!)
Sometimes I add roasted peppers (in a jar like pickles) instead of sauteeing green peppers and sometimes I add a few bacon bits for variety. Any ideas for other varieties?
-F
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