Caterers Chronicles : Garden Egg Omelet

  • Cooking oil spray
  • 2 mushrooms, trimmed and sliced
  • ¼ cup chopped red bell pepper
  • ¼ cup chopped red onion
  • 1 cup baby spinach
  • ½ cup egg whites (3 whites) or 1 egg plus 2 whites, lightly beaten
  • Salt and freshly ground black pepper
  • 1 ounce Cabot 75% reduced fat cheddar cheese, grated or chopped
  • ¼ avocado, cubed
  1. Place medium nonstick skillet over medium heat; when hot, coat with cooking spray. (If using gas stove, remove pan from burner just long enough to spray away from flame.) Add mushrooms, pepper, and onion; cook until soft, 4 to 5 minutes. Add spinach; cook until wilted, about 1 minute.
  2. Add egg whites; season with salt and pepper. Cook without stirring until eggs are almost set, 3 to 4 minutes. Use plastic spatula to lift edge of omelet; tilt pan so uncooked egg runs underneath. Sprinkle with cheese and avocado; cook 1 minute allow cheese to melt, then fold omelet in half and slide onto plate.

Makes 1 serving


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