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Grilled Veggie Omelet

Grilled vegetables and cheddar cheese come together to bring new seasonal flavors to this simple and protein-packed breakfast favorite.

  • 4 Servings
  • 5 min Prep Time
  • 13 min Total Time
Nutritional Information

Directions

  1. Spray skillet with cooking spray and heat over medium-high heat.
  2. Add asparagus and mushrooms to skillet. Cook 2 minutes, until asparagus is tender. Stir in spinach and continue cooking just until spinach wilts. Remove vegetables from pan to small bowl.
  3. In medium bowl, beat egg, egg whites, salt, and pepper with a whisk until well mixed. Reheat same skillet over medium-high heat. Let stand over heat for approximately 1 minute to solidify base of omelet.
  4. Put the cooked vegetable mixture over one half of the omelet and add cheese.
  5. Fold omelet. Cook 2-4 minutes.
  6. Serve omelet with toasted multigrain bread and a bowl of sliced banana with blueberries.

Ingredients

  • 20 medium asparagus spears, raw
  • 2 cups mushrooms, pieces or slices, raw
  • 3 cups spinach, raw
  • 6 large eggs, raw
  • 6 cups egg whites
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup reduced fat cheddar cheese
  • 4 slices multigrain bread, reduced calorie or high-fiber
  • 2 cups sliced banana, raw
  • 2 cups blueberries, raw