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Onion and Fresh Herb Omelet with Mixed Greens

Photo: Randy Mayor; Styling: Cindy Barr
Yield 2 servings
Add whole fresh strawberries and whole wheat toast for an easy weekend brunch or light supper during the week.

Ingredients

  • Omelet:
  • 1/2 cup egg substitute
  • 1/4 cup fat-free milk
  • 1 1/2 teaspoons minced fresh parsley
  • 1/2 teaspoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 large egg
  • 1/4 cup all-purpose flour (about 1 ounce)
  • Cooking spray
  • 2 cups vertically sliced onion
  • 1 garlic clove, crushed
  • Salad:
  • 3 cups loosely packed gourmet salad greens
  • 1 1/2 teaspoons red wine vinegar
  • 1 teaspoon extravirgin olive oil
  • 2 tablespoons crumbled goat cheese
  • 1 1/2 teaspoons sliced almonds, toasted

Nutrition Information

  • calories 291
  • caloriesfromfat 30 %
  • fat 9.8 g
  • satfat 2.7 g
  • monofat 4.3 g
  • polyfat 2 g
  • protein 18 g
  • carbohydrate 33.8 g
  • fiber 4.7 g
  • cholesterol 110 mg
  • iron 4.2 mg
  • sodium 507 mg
  • calcium 189 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.