Garden veggie and herb omelet

Name: Garden veggie and herb omelet
Total time: 900 s
Yield: 1 serving
Cuisine: American
Ingredients: 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

Pieinthesky @cook_2941429

La Porte, Indiana

A perfect way to fill yourself up and not feel guilty!! This omelet is packed full of flavor and vitamins. Breakfast is the most important meal of the day. Make it count!!

Pieinthesky @cook_2941429

La Porte, Indiana

A perfect way to fill yourself up and not feel guilty!! This omelet is packed full of flavor and vitamins. Breakfast is the most important meal of the day. Make it count!!

Saved

Ingredients

15 mins

1 serving

4egg whites
1 tbspLight cream cheese
2 tbspblack pepper
1/2 cupBaby spinach leaves
4Grape tomatoes, diced
1/2 cupYellow peppers, diced
5Fresh oregano
2Fresh thyme sprigs
6Fresh rosemary
pinchparmesan cheese

Saved

Steps

15 mins

1

Place cooking pan on low heat and line with nonstick cooking spray.
2

Break egg whites directly into pan. Do not whisk beforehand.
3

Add black pepper and cream cheese and stir until cream cheese is just mixed in. Keep heat low.
4

Once cream cheese is melted in, add spinach, yellow pepper, and tomatoes.
5

Let cook on low heat until edges lift but surface is till runny then add rosemary, thyme, and oregano.
6

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.
7

Plate and top with oregano sprig for garnish. Serve with fresh fruit or bread for a complete and healthy breakfast!!