Breakfast Omelette Ww Recipes

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VEGGIE LOVERS' OMELET



Veggie Lovers' Omelet image

This delicious, beautiful-looking omelet is the ideal breakfast for one to whip up quickly before getting started with your day. First, the onions, bell peppers, and mushrooms are cooked until crisp-tender, then the spinach is added and heated through until it wilts. The filling is flavored with fresh thyme as well. After the eggs are set, top with the veggie filling, then fold the egg over in the filling to form your omelet. Your breakfast or brunch couldn't be easier! Feel free to swap in any veggies you have on hand-even leftover roasted vegetables work if you add them in with the spinach just to heat through.

Categories     Breakfast

Time 22m

Yield 1 servings

Number Of Ingredients 10

0.5 tsp Olive oil
0.5 cup(s), sliced Uncooked red onion(s) thinly sliced
0.5 cup(s) Uncooked bell pepper(s) red or/and yellow, thinly sliced
0.5 cup(s) Fresh mushroom(s) sliced
1 pinch(es) Kosher salt
1 pinch(es) Black pepper
0.5 cup(s) Fresh baby spinach
0.25 tsp Fresh thyme chopped
5 spray(s) Cooking spray
2 large egg(s) Egg(s) whisked with a pinch of salt and pepper

Steps:

  • Heat oil over medium heat in a small omelet pan. Add onions, peppers, mushrooms, salt and pepper; cook, stirring frequently, until crisp tender, 3-5 minutes. Add spinach and thyme to pan; toss to wilt spinach, 20 seconds. Remove vegetables to a bowl; set aside.
  • Wipe pan clean. Off heat, coat same pan with cooking spray; heat over medium heat. Add egg; swirl to spread egg over pan and cook until bottom is set and top is nearly cooked through, about 3 minutes. Top omelet with vegetable mixture. Fold omelet over; cook 1-2 minutes more.
  • Makes 1 omelet.

Nutrition Facts : Calories 213 kcal

BREAKFAST OMELETTE (WW)



Breakfast Omelette (Ww) image

If following the WW flex plan this is 4 points/serving -- which is very do-able as a breakfast dish,even if adding fruit to make it a complete breakfast.Recipe source: WW Magazine (March 2008)

Provided by ellie_

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

4 eggs
4 egg whites
3/4 teaspoon salt
1/4 teaspoon pepper
1 onion, chopped
2 garlic cloves, minced
1 tomatoes, chopped
1 cup fat-free cottage cheese (or 1 cup fat-free ricotta cheese)
1/4 cup reduced-fat Italian cheese blend, shredded (or your favorite reduced-fat cheese, shredded)
2 tablespoons basil, chopped
2 teaspoons olive oil

Steps:

  • In a bowl whisk together eggs, egg whites, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
  • Spray a non-stick skillet with Pam and set over medium-high heat.
  • Add onion, garlic and remaining salt (1/4 teaspoon) and 1/8 teaspoon pepper; cook, stirring occasionally for 2-5 minutes or until onion is softened.
  • Add tomato and cook an additional 2 minutes. Transfer mixture to a bowl and stir in cheese and basil. Set aside.
  • Wipe out skillet with a paper towel.
  • Add oil to skillet and heat over medium-high heat. Pour in egg mixture and cook until eggs are set (3-5 minutes), lifting edges to allow uncooked eggs to flow under.
  • Spoon cheese mixture over half of the eggs, folding the other half of the eggs over the cheese mixture to enclose the filling. Cook turning once for about 2 more minutes or until filling is heated through.
  • Cut into 4 serving pieces and serve.

Nutrition Facts : Calories 161.4, Fat 7.5, SaturatedFat 2, Cholesterol 214, Sodium 568.3, Carbohydrate 5.9, Fiber 0.9, Sugar 3.3, Protein 16.8

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