Red, (Egg) White, and Blue Omelette |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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A patriotic, sweet, and tasty breakfast! I highly recommend using only FRESH strawberries - I made it using frozen and it turned into a mushy, watery mess. But frozen blueberries are acceptable. Ingredients:
3 egg whites |
cinnamon, to taste |
sugar substitute, to taste (optional) |
1 tablespoon nonfat milk (optional) |
5 medium strawberries, cleaned,hulled,coarsely chopped (must be fresh!) |
1/3 cup blueberries (fresh or frozen) |
cinnamon, to taste |
sugar substitute, to taste (optional) |
1 slice whole wheat bread (optional) |
Directions:
1. Mix egg whites, cinnamon, sugar, and milk (if using) together until blended and frothy.
2. Pour into a not-stick skillet sprayed with Pam.
3. When egg is almost set, drop strawberries evenly over.
4. Let cook for a little longer.
5. Flip over and quickly cook other side.
6. Meanwhile, toast bread (if using) and place blueberries, cinnamon, and sugar (if using) in a small, microwavable dish.
7. Microwave for about a minute, stirring once halfway through.
8. Fold omelette, strawberries inside, and place over toast.
9. Top with blueberries and its juices (or you can even put half or all of the blueberry sauce inside omelette before folding- your choice).
10. BON APPETIT!
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