Thursday, May 19, 2011

Omelet Recipe

* 1 tsp olive oil
* 1 large egg
* 2 egg whites
* 1/2 cup of brown rice (chilled and pre-cooked in a rice steamer)
* 1/4 cup chopped tomatoes or cherub tomatoes cut in half
* 1/2 cup of fresh spinach
* 1/4 cup of sweet yellow bell pepper
* 1/4 cup of pitted Greek olives (optional)

Lightly coat the bottom of a small skillet with the olive oil. Stir the egg and egg whites together and set them aside. On medium heat, lightly cook the vegetables so they remain crispy. Add the egg mixture and the rice at the same time. Cook the mixture until the eggs are firm and moist, but not hard.

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