Herbed Brie, Spinach and Broccoli Omelette

This looks delicious — a recipe from the Mann's Veggie Company.  Italicized words are mine.

Herbed Brie, Spinach and Broccoli Cole Slaw® Omelette

 



Servings 4  (Or more, if you're a post op..)

Ingredients

  • 2 Tbsp Vegetable oil  (I'd use cooking spray.)
  • 1 cup Yellow onion, minced
  • 1 cup Mann's Broccoli Cole Slaw®  (I might add more.)
  • 2 cups Fresh spinach
  • 2 Tbsp Parsley, fresh, minced
  • 1 tbsp Dill weed, fresh, minced (or 1 tsp dried)
  • 6 large Eggs  
  • 2 Tbsp Milk (Skim)
  • 2 Tbsp Butter or margarine (Again, maybe some spray.)
  • 1/4 lb Brie, thinly sliced with rind removed (That seems like a lot, maybe less…and a LIGHTER version, Presidents Cheese has options and Trader Joes…)
  • 1 tbsp Basil leaves, fresh, minced (or 1 tsp dried)

Directions

  • Heat oil in a large skillet. Add onion and sauté over moderate heat until translucent. Add 2 tablespoons of water to the skillet.
  • Add Mann’s Broccoli Cole Slaw® and continue to sauté until broccoli is tender.
  • Add fresh spinach and sauté until it becomes slightly wilted.
  • Add herbs, season with salt and pepper. Stir together and remove from heat.
  • Combine the eggs and milk in a bowl and whisk until bubbly.
  • Heat 1 tablespoon of butter or margarine in a 9″ non-stick skillet. When the skillet is hot, pour in half of the egg mixture. Tip the skillet so that the eggs coat the pan evenly.
  • Keep tipping, lifting the omelette’s edge so that the loose eggs run underneath.
  • When the eggs are fairly set on top but still moist, quickly arrange half of the broccoli and spinach mixture and the brie on one side of the omelet.
  • Fold the omelette in half and slide it onto a plate. Repeat process for the second omelette.

Eat.  KTHANX.



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