In Recipes

Omelettes are one of the easiest dishes to prepare and one of the most fun to fill!

Serves 4
Serving Size 1/2 omelette


2 cups egg substitute
3 Tbsp fat-free milk
2 cups loosely packed baby spinach
2 Tbsp chopped fresh basil leaves
1 Tbsp canola oil
1 cup grape tomatoes, quartered
1/2 tsp chopped fresh rosemary leaves
1/2 cup reduced-fat feta cheese


1. In a medium bowl, combine egg substitute and milk and whisk until well blended. 2. In another medium bowl, place spinach and basil; set aside.
3. In a small nonstick skillet over medium-high heat, heat canola oil. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow spinach to wilt slightly and flavours to blend while preparing omelettes.
4. Reduce heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with canola oil cooking spray and place over medium heat until hot. Pour half of the egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift the edge of omelette with spatula and tilt skillet so uncooked portion flows underneath.
5. When egg mixture is set, spoon half of the tomato mixture over half of the omelettes. Top with half of
the feta cheese. Loosen omelette with a spatula and fold in half. Slide omelette onto a serving plate and cover with foil to keep warm. Repeat with remaining ingredients.
Tip: For variety, place each omelette half in a warmed whole-wheat tortilla and top with 1 to 2 Tbsp of picante sauce for unique, garden-fresh breakfast burritos!

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