Until today, I never knew how to make an omelette. Every time I “tried,” I’d end up with a messy slop of veggie, cheese and egg scramble. It tasted good, but looked… like a messy slop. Today my life changed. I finally made an omelette! In total, this healthy omelette recipe only has about 500 calories (including the two pieces of toast and Smart Balance butter), so it’s a filling and relatively low-cal way to start your morning.
Quick tip: The pan makes all the difference! I recently received Cuisineart’s Green Gourmet 10-piece cookware set, and the non-stick surface is amazing! Granted, the last time I got new pans was 10 years ago for my wedding, but I can tell you, this non-stick surface is nothing like the one from my old set. Start with a really great, non-stick pan in order to get the best result.
- 2 large eggs
- 1/2 cup fresh spinach leaves, sliced into thin strips
- 4 cherry tomatoes, diced
- 1/2 ounce sharp cheddar cheese, shredded
- 2 slices whole wheat toast (optional)
- 1-1/2 tablespoon Smart Balance butter (1/2 to grease the pan and 1/2 as topping for the toast)
- Prep your veggies and cheese, slicing and dicing so that they're ready to go when your eggs are almost done.
- Put about 1/2 the Smart Balance butter into your omelette pan, heating on medium-high. Use a spatula to spread it around.
- Whip eggs with a fork or spoon in a bowl and pour into the heated pan.
- As the eggs start to cook, use your spatula to periodically make slices in the egg, allowing the uncooked egg on top to seep down to the bottom of the pan and begin to cook.
- When the top of the egg begins to bubble and cook through, place your toppings onto the egg. There will be lots of toppings, so you may want to use your spatula to mix them in a bit, without puncturing the bottom of the egg.
- Use your spatula to lift one side of the egg, folding it over the top into an omelette. Allow it to sit in the pan just a little longer, as the cheese melts and the veggies soften up.
- Serve with toast!