We're both careful to watch our diets during the week, but breakfast on the weekends often brings with it some tastes that neither of us can do without completely. However, we take great pains to pair some of our less healthy favorites with some other favorites that are certainly less fatty. For instance, this omelet contains a few tablespoons of crumbled sausage and some shredded cheese with tomatoes, black olives, onions, green peppers, and salsa.
This omelet is a meal in itself. Just add orange juice and coffee and, if you're really starving, half an English muffin with your favorite marmalade. It's enough to keep you going through your day -- whether you're off to wander through an art museum, go cross country skiing, or just doing those chores that managed to remain undone during the week. Happy Sunday!
- 2 eggs
- 1/4 c. skim milk
- Cooking spray
- 3 oz. breakfast sausage -- cooked, drained, and crumbled
- 5 black olives, halved
- 1/2 ripe tomato, chopped
- 1/4 small onion, chopped
- 1/4 green pepper, chopped
- 3 T. marbled cheddar cheese, shredded
- 2 T. salsa
In a mixing bowl, whisk eggs and milk together until well combined. Pour into heated 9-10" skillet coated with cooking spray. Cook gently over medium-low heat until edges turn golden.
Meanwhile, combine cooked sausage, olives, tomato, onion and pepper in another bowl. Toss to mix.
Carefully arrange vegetable mixture on one half of the cooking egg mixture. Using a large spatula coated with cooking spray, lift the unfilled half of the cooked egg mixture over the top of the vegetable mixture to create a pocket. Cook 1 minute more.
Carefully slide the omelet onto a serving plate. Sprinkle with shredded cheese and serve with salsa.
- Yields: 1 serving
- Preparation Time: 15 minutes