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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 2 |
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I made this Christmas morning for the two of us, served with a toasted english muffn. It's nutritious, filling, and low in fat. Ingredients:
2 tablespoons canola oil |
1 small bunch green onions |
1 quarter yellow bell pepper |
1 celery stick |
4 omega 3 eggs |
pinch paprika or white pepper |
(optional) low fat cheese |
Directions:
1. Heat the oil in a heavy bottomed cast iron frying pan. When the oil jiggles, it is ready for the vegetables.
2. Cube the vegetables, small, about 1/4 inch or half a centimeter
3. Pour the vegetables in to the waiting pan, and saute until barely soft.
4. Break the eggs in to a small bowl. Add a tablespoon of water. Water makes for fluffier eggs. Beat the eggs with a fork.
5. Sprinkle with paprika.
6. Pour the eggs over the vegetables.
7. Cover the pan.
8. Cook until the egg is done on top.
9. Gently pry one edge up and fold over the omelet. I cut the omelet in to halves to serve the two of us.
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