Take-In Thursday ~ Omelets

This week we thought we would provide you with a recipe that will help you serve breakfast easily and help get rid of your leftovers. The best part about this recipe is that you can substitute any vegetables or side dishes that you have in the fridge to use as the filling. Have fun with it and try different mix-ins!

Leftover-stuffed Omelets

serves ~ 6 ppl

Ingredients:

6 eggs

3 egg whites

1/4 cup water

1 1/2 cup vegetables (leftover side dishes- try anything from broccoli, carrots, spinach, asparagus even brussel sprouts)

1 Tablespoon olive oil, divided

Directions:

Place medium non-stick ceramic skillet (or any skillet you have) over medium-high heat

Add a teaspoon of the olive oil and coat the pan.

In a large mixing bowl, add the eggs, egg whites and water. Whisk together.

Once the oil is warm, add a third of the egg mixture to the pan. Layer in a thir of the vegetables covering the egg mixture. Let the eggs cook until they are almost completely cooked and then flip the omelet over to finish cooking.

Remove from the heat and cut in half. Hold in the oven until ready to serve.

Repeat steps 4 and 5 two more times.

Serve and enjoy.

Let us know what fun combinations you come up with and post a photo of it for everyone to see!

Get Fit For It,

D & K

photos from:

http://seattlefoodgeek.com/wp-content/uploads/2008/03/crab-omlette.jpg