Open-faced Veggie Omlete Recipe

 Who says eating healthy can't be both delicious and nutritious? 

Granted I'm not a professional food photographer, but if you like the look of this veggie omelet-- keep reading!

Pictured above is everything that you need to make this omelet.
Ingredients include the following:


1/2 c. red peppers
1/2 c. fresh mushrooms
1/2 c. broccoli
1/2 c. frozen spinach
1/4 c. cilantro (optional)
6 tbsp. egg beaters (I really like the Florentine kind, but you can use regular)
1/4 c. fat free cheddar cheese
2 tbsp. extra virgin olive oil
4tbsp. salsa
Pam cooking Spray (not pictured)

Fill a small cooking pot about half way full with water, and bring to a boil.
Place 1/2 c. spinach in pot to boil for about 3 mins. (or whatever the package recommends)
Cut up all vegetables and set aside.
Spray small skillet with cooking spray, heat on low for about 45 second, then pour 6 tbsp. egg beaters into pan. Let set until eggs are cooked enough to flip (about 3-5 mins), flip to other side and cook for a few more minutes until eggs are done.
In another small skillet pour 2 tbsp.  extra virgin olive oil and veggies.  Cook veggies approx. 4 mins. or until tender or are the desired texture.
Strain spinach (use spatula to press water out of spinach, as you don't want a watery omelet)

Place eggs on plate, spinach on top of the eggs, and then veggies. Sprinkle cheese on top of vegetables, spoon  on salsa, then top with cilantro leaves...and VIOLA!--a tasty and extremely healthy omelet.

I like this recipe because it is extremely filling, lacks fat and grease, and is incredibly tasty. Depending on the diet you choose you may also add a bit of chicken. Remember, you can feel free to substitute some of the vegetables with others. I realize that not everyone is a fan of mushrooms. Also keep in mind that organic ingredients are the best, but it's alright to do what you can with what you have. Happy feasting!