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Garden veggie and herb omelet

4 egg whites
1 tbsp Light cream cheese
2 tbsp black pepper
1/2 cup Baby spinach leaves
4 Grape tomatoes, diced
1/2 cup Yellow peppers, diced
5 Fresh oregano
2 Fresh thyme sprigs
6 Fresh rosemary
pinch parmesan cheese


Place cooking pan on low heat and line with nonstick cooking spray. Break egg whites directly into pan. Do not whisk beforehand. Add black pepper and cream cheese and stir until cream cheese is just mixed in. Keep heat low. Once cream cheese is melted in, add spinach, yellow pepper, and tomatoes. Let cook on low heat until edges lift but surface is till runny then add rosemary, thyme, and oregano. Fold omelet and top with parmesan cheese. Turn heat off and cover for 1 minute. This allows the cheese to melt and the omelet to finish cooking without over cooking. Plate and top with oregano sprig for garnish. Serve with fresh fruit or bread for a complete and healthy breakfast! !

Source: cookpad.com