Today is National Hard Candy Day and National Oatmeal Muffin Day. I’ve never actually had an Oatmeal Muffin. When I went in search of recipes to sample, none struck a cord with me. Too healthy. And I’m not a fan of hard candies. Truffles are more my thing.
That doesn’t mean I didn’t have a breakfast recipe to share. Hubby, Kiddo and I are on a health kick – sort of. While I’m not typically cooking low fats or Keto Friendly – high protein or whatever the latest craze might be, we are making an effort to change. When preparing meals, I pay attention to the ingredients, calorie count and serving portions.
This omelette is a great example. Typically an omelette contains a minimum of 2 eggs. It’s cooked in butter, and filled with lots of cheese. This same omelette, made with 2 eggs, cooked in butter and filled with ½ cup of shredded Pepper Jack Cheese would be around 480 calories. Made with a single egg, no butter and only a fraction of the fillings is under 120 calories. Yeah, that’s a shocking difference.
When I told Hubby about the changes I had made in my morning omelette, he suggested I share it. Hubby reminded me that I might have some readers out there that are looking for a lighter, healthier way to start their day. So I decided to cook up another omelette, this time with pictures just so I could share it.
Good morning everyone! Hope you enjoy!
Salt to taste
Black Pepper to taste
1 small Grape Tomato
1/8 teaspoon Chives
1/2 slice Pepper Jack Cheese
Crack egg into a small bowl. Whisk with a little salt and pepper. Set aside.
Spray a small (single egg size pan) with cooking spray. Warm over medium heat.
Dice tomato, snip chives, set aside. Cut a slice of cheese in half, reserving half a slice for another use. Cut remaining half in half again, set aside.
Once the pan is warm, pour beaten egg in and swirl pan around. Let cook, undisturbed, just until egg begins to set. Push some of the egg to the center, tip pan and allow uncooked egg to fill in the spot. Continue until the egg is early set through.
Remove from heat. Lay cheese on one side of the omelette. Scatter tomatoes and chives over the cheese. Fold unfilled half over the filling. Let rest in the skillet for just a minute or two for the cheese to melt.
Place a plate over the pan, invert omelette onto the plate. Serve and enjoy. If you are looking for more, this simple omelette goes well with half an English Muffin lightly toasted and a warm cup of tea.