Omelets are one of my favorite breakfasts…because I can make them low carb and not feel like i’ve missed anything!
Simple and easy today.
- 1 whole egg, 3 egg whites
- baby portobello mushrooms
- green pepper
- fresh salsa
- salt, pepper
- McCormicks Lemon & Herb (optional)
In medium pan, drizzle EVOO. Saute mushrooms and chopped green peppers. Cook to your liking. I like mine somewhat still crisp and my mushrooms browned. Set aside 1/2 for your omelet and 1/2 for your omelet tomorrow or use to top your chicken or steak tonight.
In medium pan, spray Olive Oil Pam, add eggs (previously whisked) over medium/high heat. Add seasoning (optional) flip and plate.
You can either add the mushrooms and green peppers inside and fold over your egg or fold over and just add them on top. Top with fresh salsa and you’re done!
Obviously there are many substitutes you can make and that’s the beauty of an omelet! Change up the veggies…add a little bit of cheese if you must… add a healthy guacamole on top (mash avocado and greek yogurt together)…. SO many options!!