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Shredded Omelette Primavera
Ingredients:
Cooking spray
1 small onion, cut into thin wedges
1 green or red pepper, seeded and thinly sliced
1 carrot, thinly sliced
1 cup (250 mL) small broccoli flowerets
1 tbsp (15 mL) water
2 tsp (10 mL) instant chicken bouillon mix
4 eggs
1/4 cup (50 mL) water
Salt and pepper, to taste
Tomato pasta sauce, heated
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Instructions:
Spray a non-stick skillet with cooking spray. Saute onion, peppers, carrot and broccoli with 1 tbsp (15 mL) water and chicken bouillon mix over medium heat until tender-crisp; set aside and keep warm.
Beat eggs with ¼ cup (50 mL) water; season with salt and pepper. Spray an 8-inch (20cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat. Pour in one third of egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions towards centre. When eggs are almost set, slide onto a warm plate.
Repeat with remaining egg mixture to make 2 more omelettes, stacking them onto a plate.
Roll the stack of omelettes together to form a cylinder. Slice crosswise into thin shreds. Divide the shredded omelettes between two serving plates. Top with tomato pasta sauce and serve with sautéed vegetables.
Makes 2 servings.
Preparation: 10 minutes
Cooking: 12 minutes
Nutrients per serving:
Calories: 200
Carbohydrate: 13 g
Protein: 14 g
Fat: 11 g
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