Vegetable Omelet and 1 slice of melon
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Vegetable Omelet and 1 slice of melon
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Ingredients
- 2large eggs
- 1large egg white
- 1teaspoon extra virgin olive oildivided
- 1small tomatochopped
- 2tablespoons chopped onion
- 2tablespoons chopped red or yellow bell pepper
- 8-10 baby spinach leaves
- pinch sea salt
- 1slice melon of your choice
Servings:
Instructions
- In a small bowl, whisk the eggs with the egg white and set aside.
- Coat small nonstick skillet with 1/2 teaspoon of the oil and heat over medium heat. Cook the tomato, onion, and pepper for 4 to 5 minutes, or until tender. Transfer to a bowl.
- Wipe the skillet and then coat it with the remaining 1/2 teaspoon oil. Set over medium-high heat. Add the reserved eggs and cook for 2 minutes, lifting the edges of the omelet as it sets and allowing the uncooked egg to flow to the edges of the skillet.
- Add eggs to skillet, and cook for 2 minutes, lifting edges with spatula to allow uncooked egg mixture to flow to the edges and cook.
- As center of omelet begins to set, spoon the cooked vegetables on one side of the omelet and top with the spinach. Season with the salt. Gently fold 1 side of the omelet over the other. Cook for 1 minute to let the omelet set. Slide the omelet from the skillet to a plate and serve with 1 slice of melon.
