Breakfast Omelette Ww Recipes

VEGGIE LOVERS' OMELET

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.

BREAKFAST OMELETTE (WW)

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.