Remember those leftover portabello mushrooms and red onion I sauteed last night? You guessed it! In the omelet it goes!
This omelet had so much depth of flavor it was lovely and oh so filling!
- 1 egg, 4 egg whites
- black pepper (optional)
- sauteed portabello mushrooms and red onion
- sundried tomatoes (you can use cherry tomatoes if you like!)
- crumbled low fat feta
- 1 slice Ezekial bread
- 1 tbsp Almond butter (I currently use MaraNatha, but will be switching to something with no sugar added…suggestions are welcomed!) 🙂
Spray PAM in large frying pan over medium/high heat.
Crack your eggs into a bowl and beat with fork until yolk is evenly distributed. Add black pepper if you wish.
Pour eggs into pan and let cook until most of the egg is solid. If you have to, take it off the burner and let it sit for a bit. This will keep the bottom side from burning…but allow the upside to cook a bit longer (I do it this way because I suck at flipping the egg without tearing it). Once it’s fairly solid on the upside, flip carefully to finish cooking it.
**Put your ezekial bread in toaster** 😉
On one side, start adding your mushrooms, tomatoes, feta. Flip opposite side over to finish the omelet and sliiiiiide onto your plate!
Spread your almond butter on your toast and GET YOUR GRUB ON!!!