Loaded Omlette

My husband and i have egg white omlettes for breakfast most week days. I change up what goes in them so it keeps it fresh.

I use 3 eggs per person. Add salt , 1 tbsp skim milk and whisk. You need to set it aside for the bubbles to settle.

Fillings: i saute these combinations during the weekend and keep them in little ziplock containers so it is convenient to use in the mornings. Take out the one you are going to use when you start your morning coffee so it's at room temp when you add it to the egg mixture.

Here's a base to which you can add any vegetables:

4 medium red onions: minced small
5-6 serrano, thai or indian green chillis, chopped fine
cilantro: one bundle leaves ones: washed, rinsed, minced
4-5 garlic cloves peeled and minced
Spices: salt, red chilli powder or crushed red chilli, turmeric( optional)
oil: 2 tbspns

Heat pan, add oil. When oil glistens add everythign but spices. sautee until onions are caramalized and golden.Add in spices. Sautee for a few minutes. cool. transfer to a bowl to store.

veggie toppings: can be used raw or sauteed with the above onion mix:

spinach and grated cheese: prefer fresh. chopped fine
spinach+ mushrooms: chopped fine
Zucchini and Yellow Squash: julienned or diced into small cubes
peppers: diff colors cut into thin strips
fennel and chives
leeks and scallions

use any combination of veggie toppings and 2 tbspn on onion mix. Add to egg mix. Add salt to taste. Stir.

Pam spray a 8 or 10 inch non stick pan. pour in egg mixture. do not stir until set. Then lift on one side and let egg mixture run into the base. Cook until firm and flip.

Remove and serve with whole wheat toasted toast.

You can also roll inside a tortilla with shredded cheese and ketchup inside the omlette.