Onion and Fresh Herb Omelet with Mixed Greens

Photo: Randy Mayor; Styling: Cindy Barr

Add whole fresh strawberries and whole wheat toast for an easy weekend brunch or light supper during the week.

Yield: 2 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 30%
  • Fat: 9.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2g
  • Protein: 18g
  • Carbohydrate: 33.8g
  • Fiber: 4.7g
  • Cholesterol: 110mg
  • Iron: 4.2mg
  • Sodium: 507mg
  • Calcium: 189mg

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

Preparation

  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.
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