Onion and Fresh Herb Omelet with Mixed Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Add whole fresh strawberries and whole wheat toast for an easy weekend brunch or light supper during the week. Ingredients:
1/2 cup egg substitute |
1/4 cup fat-free milk |
1 1/2 teaspoons minced fresh parsley |
1/2 teaspoon minced fresh thyme |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 large egg |
1/4 cup all-purpose flour (about 1 ounce) |
cooking spray |
2 cups vertically sliced onion |
1 garlic clove, crushed |
3 cups loosely packed gourmet salad greens |
1 1/2 teaspoons red wine vinegar |
1 teaspoon extravirgin olive oil |
2 tablespoons crumbled goat cheese |
1 1/2 teaspoons sliced almonds, toasted |
Directions:
1. To prepare omelet, combine the first 7 ingredients in a small bowl, stirring with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to egg mixture; stir well.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 7 minutes or until browned. Add garlic; sauté 1 minute. Pour egg mixture over onion mixture in pan. Reduce heat, and cook 3 minutes or until set. Loosen omelet with a spatula, and fold in half; cook 1 minute. Cut omelet in half; place one half on each of 2 plates.
3. To prepare salad, combine salad greens, vinegar, and oil; toss well. Arrange 1 1/2 cups greens on top of each serving; top each serving with 1 tablespoon cheese and 3/4 teaspoon almonds.
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