Healthy Breakfast Omelet Recipe From Swan & Dolphin

Healthy Breakfast Omelet Recipe From Swan & Dolphin

Serves 4

Ingredients:

2 Oz. Vegetable oil
8 Oz. Tomatoes, seeded and diced small
4 Oz. Shiitake Mushrooms, julienne
Salt and pepper (white or black) to taste
16 Oz. Simply Eggs (Egg Beaters or any other egg substitute)
4Tsp. Chives, chopped small

Method:

In small non-stick pan sauté the shiitake mushrooms and tomatoes in 1 oz. Of vegetable oil. Season with salt and pepper to taste - remove from pan, place on a plate and tent with foil to keep warm.

In same pan, add 1 tsp. Of vegetable oil, and heat over medium high heat.

Pour in 4 oz. Of eggs. Let eggs start to cook in the pan for about 30 seconds, then using a rubber spatula start pulling the eggs gently from the sides of the pan towards the center, then swirling the pan around so the liquid part of the eggs run towards the sides of the pan. Shaking the pan back and forth across the burner will also help to distribute the eggs. You want the eggs to cover the bottom of the pan and form a circle. Continue with this process until the eggs are just about set (lightly firm). At this point, using your spatula, gently turn the omelet over. This will allow the eggs to be cooked all the way through.

Place round omelet on plate in place in low oven to keep warm. Repeat the steps above with the remainder of the eggs. After all four omelets are made Remove from oven. Place ¼ of the tomato shiitake mixture down the center of the omelet and garnish with the chives.

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