Tomato Mushroom Feta Omelet with Green Onions & Garlic
Time: 5 Minutes
Yield: 2 Servings
(8 Item Recipe)
3 Organic Green Onions, sliced
4 Organic Mushrooms, sliced
3 Organic Cherry Tomatoes cut in halves
1 Cloves Organic Garlic, diced fine
1 Tablespoon Extra Virgin Olive Oil
3 Large Cage Free Vegetarian Fed Egg Whites & 1 Egg Yellow
1 oz Organic low fat Soymilk
3 oz Organic Feta Cheese
In food processor or by hand cut up in rough chop onions and garlic. Slice mushrooms. In large skillet heat pan over medium heat add oil and cook the chopped onions and garlic mixture for 2 minutes. Remove and set aside. In food processor take egg, soymilk and feta cheese and pulse 2-3 times to combine. Pour egg and feta mixture in hot skillet and cook until omelet is halfway set about 3 minutes on medium heat. Add mushrooms, tomatoes, onion, and garlic mixture cooking for 1-2 minutes. Flip omelet in half, and continue cooking until cooked through. You can use a lid to steam and create a fluffy egg omelet.
If you have leftover asparagus from dinner the night before this works well also cooking up the omelet in a flash. We enjoy topping the omelet with some fresh salsa or hot sauce. Using only one egg yellow keeps the omelet low fat, high protein.