Tasty Tuesday: Skinny Garden Fresh Omelet
Who can feel bad about a breakfast like this one? An omelet loaded with garden fresh veggies and reduced fat cheese is a wonderful way to jump start your morning. I add in a 1/2 a whole wheat bagel with cream cheese instead of traditional toast and call it a meal. A seriously tasty meal!
Skinny Garden Fresh Omelet by Heather McCullah
1 egg white
1/4 cup reduced fat shredded cheese
1/2 cup mixed veggies from veggie soup (drained from the liqued) or any leftover grilled veggies heated
salt & pepper
Beat egg and egg white until well mixed. Season with salt & pepper. Prepare a tiny frying pan with cooking spray and preheat on medium high. Add in egg mixture. Cook until 1/2 way cooked through. Flip omelet and add 1/2 the cheese & all of the veggies to one side of your omelet. Fold the omelet over. Add remaining cheese to the top of your omelet. Turn off the heat. Cover until cheese is melted. Serve it up!