Veggie Omelette Recipes Healthy

Colorful veggies add to the crunch and the appeal of this easy-to-prepare omelet. Not only are they gluten-free ingredients, but they will also improve your family’s overall health ." I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices." This satisfying entrée for one is good for any meal, from breakfast to dinner. Serve with fruit salad.Just a base to jump off of really, I use just mushrooms, green pepper, and green onions because they are all chopped and ready to go when I am at work, you can add chopped tomato too. This is kind if a omelette/frittata.

SERVES 2 

Ingredients:

1 ⁄ 2 cup thinly sliced mushrooms
1 ⁄ 4 cup chopped green pepper
1 ⁄ 4 cup chopped onion
1 tablespoon diced pimiento
3 eggs, yolks and whites separated
2 tablespoons mayonnaise
1 ⁄ 4 teaspoon salt
1 ⁄ 8 teaspoon pepper

 

Directions:

1. Combine mushrooms, green pepper, onion, and pimiento in a 1-quart casserole.

2. cover loosely with heavy-duty plastic wrap and microwave on high for 3–3 1⁄2 minutes or until vegetables are tender. 

3. Drain and set aside. In a large bowl, beat egg whites until stiff peaks form. Combine egg yolks, mayonnaise, salt, and pepper; beat well. 

4.Gently fold egg whites into egg yolk mixture. Coat a 9" glass pie plate or quiche pan with 1 ⁄ 2 teaspoon oil. Pour egg mixture into pie plate, spreading evenly. 

5. Microwave at medium (50 percent power) for 8–10 1 ⁄ 2 minutes or until center is almost set, giving pie plate a half-turn after 5 minutes. Spread vegetable mixture over half of omelet. Loosen omelet with spatula and fold in half. Slide the omelet onto a warm serving platter.