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Categories:Viewed: 91 - Published at: 5 years ago
Ingredients
- 1 large egg, beaten
- 4 tablespoons nonfat milk
- 1 tablespoon water
- 1 tablespoon oil (I used canola)
- 14 onion, chopped
- 12 cup spinach, chopped
- 1 carrot, julienned
- 12 green onion, chopped
- 1 tablespoon goat cheese (I used herb goat cheese)
- 1 dash salt
- 1 dash pepper
- 1 dash dried basil leaves (or you can use fresh)
Method
- Take egg and beat until white and yolk are mixed.
- Add milk and water, beat.
- Set aside.
- In pan heat up oil on medium heat and carmelize the onions until they are soft and translucent, about 5 minutes.
- Add carrots, green onion.
- Cook for about another 5 minutes or until carrots are soft.
- Add in the spinach at the last second, let it wilt.
- If you are using fresh basil, add the basil in here, let it wilt.
- Add in the egg mixture, swirl it around the pan so that the egg goes evenly over all the vegetables.
- Cook slowly over low-medium heat, moving the egg mixture around with a spatula ever so often so that the egg cooks.
- Keep the mixture spread out over the pan to keep the omelet shape.
- Do this for another 5 minutes.
- After 5 minutes or after egg and veggies are cooked, crumble up half of the goat cheese and spread over omelet.
- Fold half of the omelet over and serve on a plate.
- Take remaining goat cheese and crumble on the very top as garnish.
