Indian Spiced Omelet
I took a classic French omelet in style and technique and added warm Indian spices to really make for an interesting brunch.
Servings: 1 serving
- 3 egg whites and a tiny bit of yolk (maybe 1/4 of the yolk)
- 1 Tbsp low fat organic milk note: to make this Paleo, omit the milk
- Sprinkle of salt to taste
- Sprinkle of black pepper to taste
- 1 tsp extra virgin olive oil
- 1/4 teaspoon brown mustard seeds
- 1/8 teaspoon ground turmeric
- 2 green onions finely chopped
- 1/4 cup diced plum tomato
- 1/4 cup diced bell pepper
- Optional: handful diced baby spinach
Combine salt, pepper, eggs and milk in a small bowl. Stir with a whisk until just blended (do not overbeat).
Heat oil in a large skillet over medium-high heat. Add mustard seeds and turmeric; cook 30 seconds or until seeds pop, stirring frequently. Add onions; cook 30 seconds or until soft, stirring frequently. Add tomato, bell pepper and spinach; cook 1 minute or until very soft, stirring frequently.
Lower heat to medium. Pour egg mixture into pan; spread evenly. Cook until edges begin to set (about 2 minutes). Slide front edge of spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on the opposite edge.
Continue cooking until center is just set (about 2 minutes). Loosen omelet with a spatula, and fold in half. Carefully slide omelet onto a plate. Enjoy!
Adapted from CookingLight Magazine
Nutrition Facts panel is without milk. Nutritional Info Per Serving (with milk): 142 Calories, 5g Fat (0.9g Saturated), 392.4mg Sodium, 5.2g Carbs, 1.2g Fiber, 0.7g Sugar, 16.2g Protein
Calories: 134kcal | Carbohydrates: 4.5g | Protein: 17.5g | Fat: 4.7g | Saturated Fat: 0.6g | Sodium: 384mg | Fiber: 1.2g