This recipe is packed full of veggies and has a ton of protein to really hit the spot.
Ingredients:
¾ Cup | chopped & grilled zucchini and tomatoes |
5 spears | grilled asparagus |
1 Tbsp | butter |
1/2 | small onion, chopped |
1 Cup | egg whites |
2 Tbsp | grated Parmesan cheese |
1.5 Tbsp | thinly sliced fresh basil |
½ tsp | each, salt and pepper |
1 Tbsp | Red Kelly’s Basil & Garlic dressing |
¼ Cup | low fat feta |
Directions:
- Grill Zucchini, tomatoes and asparagus to desire and set aside.
- Preheat oven to 200°C. Melt butter in non-stick skillet set on medium heat. Add onion and cook for 3 minutes, stirring occasionally.
- In a large mixing bowl, beat egg whites until soft peaks form. Add Parmesan cheese, basil, salt and pepper.
- Increase heat to medium-high, spread onion mixture in pan. Add and smooth the egg mixture over the onions – cooking for 1 minute. Toss grilled vegetables with basil & garlic dressing then arrange over half of the omelette. Arrange the feta over the other half of the omelette
- Bake for 5 to 6 minutes or until golden – the centre should be slightly soft. Fold feta side over vegetable side and serve.
Makes 2 serves
[…] make a consistent nut butter or as smooth a juice using the Nutribullet. However, you will get a decent blender at the lowest price. Only one speed and pulse option. Users report less of a lifespan for the Nutribullet and an […]