Shape Magazine
Veggie & Cream Cheese Omelet
This hot breakfast item is ready in less than 20 minutes!
Serves: 1
Prep Time: 10 min.
Cook Time: 7 min.
Nutrition Score per serving:
254 calories, 13 g fat (45% calories), 5 g saturated fat, 18 g carbs, 18 g protein, 2 g fiber, 116 mg calcium, 3 mg iron, 197 mg sodium
Ingredients
Cooking spray1 cup sliced vegetables (pick any combo: broccoli, mushrooms, tomatoes, peppers, spinach) and fresh herbs (like parsley or basil)
2 eggs
2 tablespoons water
1/4 teaspoon each sea salt and black pepper
1 tablespoon lowfat cream cheese
1/2 grapefruit
Directions
Lightly coat a nonstick sauté pan with cooking spray. Add vegetables and herbs; sauté for about 4 minutes or until soft, depending on vegetables. Drain excess water; set aside. Whisk eggs, water, salt, and pepper together in a bowl. Return pan with vegetables to the stove top; pour in egg mixture. Cook for about 3 minutes or until omelet is set.Top omelet with cream cheese and fold in half. Garnish with fresh herbs if desired. Section grapefruit half and serve with the omelet.
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