If you’ve been trying to eat healthier this 2010 but can’t bear the thought of another salad, how about an omelet for dinner? This traditional brunch item can be just as healthy as a salad, but a nice change of pace when you’re craving something warm and hearty in the winter.
Simply heat 1 tsp olive oil in a small skillet. Cut up whatever veggies you have around and saute with some salt & pepper. Here I sliced 3 asparagus spears, a few mushrooms, green onions and let those cook a few minutes, then added 2 handfuls of baby spinach.
While that’s sizzling away, scramble one extra large egg (or 1 large egg + 1 egg white) with 2 Tbsp lowfat milk in a bowl. Remove veggies to a plate, add another 1/2 tsp of olive oil to the skillet, then pour egg mixture in and roll around until the top starts to solidify (heat should be on med-low). Sprinkle some low-fat cheese on top if you want:
Then just pile the veggies on the egg, and using a spatula (or two if you want to make it pretty), gently fold one half over the other.
Plate up with a piece of whole wheat toast (if you’re like me and must have some hearty carbs with every meal) and you’ve got yourself a balanced meal that feels like a relaxing Sunday brunch!