I wouldn’t eat this every day, but as a healthy Sunday brunch in training season it really hit the spot. Try this:
Mix 3-4 eggs with a splash of skim milk and a little salt and pepper. Whisk well and set aside.
Prepare a small amount of the following as filling: White Onion, Red Pepper, Broccoli Florets, Mushrooms, and Chicken or fat free Turkey (I used deli sliced fat free Turkey because it lays nice and flat inside a closed omelette -and because that’s what I had in the fridge).
Slowly heat up a 10” non-stick skillet over med/low heat (the secret to an even omelette is to cook slowly over a lower heat to avoid burning the outside before the middle can be cooked evenly).
When the middle of the egg mixture starts to look a little dull (less shiny than the totally wet mixture), add the filling. Start with the smaller, lighter stuff (onion, mushrooms) to avoid poking through the bottom.
Add a small dash of dried cayenne pepper, or any other seasoning to taste.
Flip it closed, and let it cook through. Flip it when about halfway done.
Garnish with a few small crumbles of Goat Cheese and sprinkle a little dried parsley on top for presentation.
Serve with a small bowl of fresh mixed berries and a small cup of coffee (skim milk, no sugar) for a low fat, high protein, delicious brunch.
I had this in place of separate meals for breakfast and lunch, and it was hearty enough to get me through a light stationary bike ride, and I wasn’t hungry again until supper time.
If you try it, let me know how it went. Enjoy!
