Prep 10 mins
Cook 15 mins
I love this recipe for a light supper or weekend bruch. From cookinglight.com.
- 118.29 ml egg substitute
- 59.14 ml nonfat milk
- 7.39 ml minced fresh parsley
- 2.46 ml minced fresh thyme
- 1.23 ml salt
- 0.59 ml fresh ground black pepper
- 1 large egg
- 59.14 ml all-purpose flour (about 1 ounce)
- cooking spray
- 473.18 ml vertically sliced onions
- 1 garlic clove, crushed
- 709.77 ml loosely packed gourmet salad greens
- 7.39 ml red wine vinegar
- 4.92 ml extra virgin olive oil
- 29.58 ml crumbled goat cheese
- 7.39 ml sliced almonds, toasted
- To prepare omelet, combine the first 7 ingredients in a small bowl, stirring with a whisk.
- Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to egg mixture; stir well.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add onion to pan; sauté 7 minutes or until browned.
- Add garlic; sauté 1 minute.
- Pour egg mixture over onion mixture in pan. Reduce heat, and cook 3 minutes or until set.
- Loosen omelet with a spatula, and fold in half; cook 1 minute.
- Cut omelet in half; place one half on each of 2 plates.
- To prepare salad, combine salad greens, vinegar, and oil; toss well. Arrange 1 1/2 cups greens on top of each serving; top each serving with 1 tablespoon cheese and 3/4 teaspoon almonds.
Interesting variation of an omelet! The flour added volume but for my palate the flavor was a bit bland. I liked the salad though.
This was really pretty to look at and delicious to eat. The onions were especially sweet and succulent. I left out the goat's cheese and it was still flavorful and filling. I had never thought of using flour in an omelet, and it worked very well. I'll make this again! Made for ZWT III