Healthy Omelet On The Run Food

HEALTHY OMELET ON THE RUN

Healthy Omelet on the Run image

A quick healthy omelet for 1 that gets you out the door in about 10 minutes.

Provided by debbie lopez

Time 10m

Number Of Ingredients 6

Ingredients

1/2 c egg whites, i use eggbeaters
1 tsp onion, finely minced
1 mushroom, chopped
1/4 c fresh spinach, chopped (about 12 leaves)
1 Tbsp low fat cheese, shredded
pepper, to taste

Steps:

1. Mix all ingredients in a very large microwave safe mug.
2. Microwave for about 3 minutes (my microwave is low watt you may need more or less time depending on your microwave).

HEALTHY OMELET ON THE RUN

Healthy Omelet on the Run image

Make and share this Healthy Omelet on the Run recipe from Food.com.

Provided by Debbwl

Categories Breakfast

Time 8m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup egg white, I use eggbeaters
1 teaspoon onion, finely minced
1 mushroom, chopped
1/4 cup spinach, chopped (about 12 leaves)
1 tablespoon low-fat cheese, shredded
pepper, to taste

Steps:

Mix all in very large mug and microwave for 3 (I have a low watt microwave you may need more or less time depending on your microwave).

Nutrition Facts : Calories 84.2, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.7, Sodium 258.1, Carbohydrate 2.2, Fiber 0.4, Sugar 1.4, Protein 16

THE MOMLETTE - HEALTHY WEEKEND OMELETTE

The Momlette - Healthy Weekend Omelette image

This omlette is packed with healthy stuff, but is delicious and worth the time. Our weekend tradition is that one day, I make 'Momlettes' and the other, dh makes 'Mancakes' (fruit pancakes). The kids always enjoy their fancy weekend breakfasts. I use 'Morningstar Farms® Veggie Breakfast Bacon Strips' (we call it Facon) but if you want to have the fat and calories, you could use regular bacon. This recipe makes two really big Momlettes which can either be split (if for breakfast) or, if eaten whole may be brunch.

Provided by Lowfat Linda

Categories Breakfast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups potatoes, shredded (1/2 of a 16 ounce bag of 365 Everyday Value Hashbrown potatoes)
3 teaspoons olive oil
1 small onion, chopped
1 cup bell pepper, chopped (we like using the pre-cut stoplight peppers from Whole Foods)
6 slices vegetarian bacon (Morningstar Farms Veggie Bacon Strips)
4 large eggs
1/2 cup skim milk
1/4 cup 2% cheddar cheese, shredded

Steps:

Prepare the hashbrown potatoes by cooking them in a large fry pan on medium heat, using most of the oil.
(While the potatoes cook) in a separate small fry pan lightly brushed with oil, saute the onions and peppers until the onions are transparent.
Prepare the Veggie Breakfast Bacon Strips as directed (I microwave them for just under 2 minutes as I like my strips crisp and just starting to get too dark).
Crumble the 'bacon'.
Beat the eggs with the milk.
When they are cooked, mix the hash browns, onions and peppers and crumbled 'bacon' together (I put them in a bowl so I can use the large frypan for cooking the momlettes).
Brush the large frypan with oil and pour half of the egg mixture into the pan, so it is covered with egg.
Place on medium low heat and cook until firm.
If the top of the egg seems to be cooking too slowly, you can either cover the pan to let it steam, or turn the egg over, if the bottom is firm enough.
Sprinkle 1/8 C of the cheese on the egg.
Spoon half of the potato, onion, pepper, 'bacon' mixture onto the egg.
Slide the egg out of the pan onto a large plate, folding it over half way so it looks like an omlette.
Repeat for second Momlette.

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