‘Eating Clean on the Cheap’ – Seasonal Vegetable Omelet

When it comes to my birthday and Mother’s Day, there is one gift that I want- time. My favorite thing to do is to leave the kids with my husband and drive to the bottom of the causeway. I go for a run over the river and then head to one of my favorite beachside restaurants- The Beachside Cafe. I always order their seasonal vegetable egg white omelet. They simply use whatever veggies are in season and  create a wonderful omelet. Although I typically eat just egg whites, I have learned a bit about how organic eggs are so much better for you than conventional eggs. They offer more nutrients and are naturally lower in saturated fat. Since the yolk still holds those extra calories, when I do eat the yolk, I use approximately 2 egg whites to 1 whole egg.

‘Eating Clean on the Cheap’ – Seasonal Vegetable Omelet

*On sale this week at Publix (March 29- April 7)

  • 5 egg whites (or 2 eggs and 3 egg whites)*
  • 3 Tablespoons  low-fat milk or milk alternative
  • ½ cup chopped spinach
  • ¼ cup dice d peppers*
  • ¼ cup diced tomatoes*
  • 1/8 cup diced onion*
  • 1 teaspoon garlic, minced
  • Salt and pepper to taste
  • Olive oil
  • Parmesan Cheese
  • Whole grain English muffin*

Whisk eggs, milk, parmesan cheese, and salt and pepper in a bowl or large cup. Heat a touch of olive oil over medium heat in a small pan. Pour in eggs. Once eggs have cooked alongside the bottom, add the veggies in the center of the eggs. Click here to see how to cook an omelet with the correct technique. Serve the omelet with a dollop of greek yogurt and some salsa if desired., and a toasted English muffin.

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