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

Marie Simmons
Recipe by Cooking Light

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Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

291 calories; calories from fat 30%; fat 9.8g; saturated fat 2.7g; mono fat 4.3g; poly fat 2g; protein 18g; carbohydrates 33.8g; fiber 4.7g; cholesterol 110mg; iron 4.2mg; sodium 507mg; calcium 189mg.