Mushroom Broccoli And Cream Cheese Omelette |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This omelette puts a tiny twist on a regular omelette that allows anyone on a renal diet to enjoy their favorite classic without the guilt! Recipe is easily divided. Ingredients:
2 eggs |
2 tbs of milk |
1/4 cup sliced mushrooms |
1/4 cup chopped broccoli florets |
3-4 tbs of creme cheese |
salt and pepper to taste |
ground red pepper flakes (optional) |
2 tbs of oil |
Directions:
1. Add oil to small skillet and heat over a medium heat.
2. Once skillet is heated, add mushrooms and broccoli to pan and shake around the oil. Add salt and peppers. Let saute until broccoli is tender.
3. Crack eggs into bowl. Add milk and mix until both are combined.
4. Remove broccoli and mushrooms from skillet, and add egg mixture. Cook omelette, flipping once so that both sides have a golden color. Add cream cheese to the top of one half of the omelette until heated through. Put the vegetables over the cream cheese. Add additional salt and peppers if needed. Fold over omelette, cut in half, and there is breakfast for one or two. Goes well with toast. Can also cut recipe in half, use your fave veggies, substitute Egg Beaters or even use egg whites.
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