Directions
Together: Separate egg whites from eggs and place egg whites aside.
Adults: In small sauté pan heat olive oil and add garlic, onion, green pepper, and tomatoes. Sauté until vegetables are slightly soft.
Adults: Add seasoning and keep on low for 1 minute.
Place sautéed vegetables on plate and set aside.
Kids: In a small bowl lightly whip egg whites and add 2 tablespoons of non-fat milk.
Adults: Heat omelet pan or small non-stick pan and add egg whites in to pan.
Adults: Let cook without stirring for 1-2 minutes or until egg starts to form. Separate egg from edges of omelet pan to make sure egg is not completely sticking.
Adults: Swirl pan to let uncooked egg in center reach hot edges of the pan.
Adults: When egg is almost fully cooked add vegetables to center and egg over completely covering vegetables.
Adults: Cook on both sides until egg is full cooked. Serve with a side of potatoes and fresh salsa.
Adults: Tip: By excluding egg yolk in your omelet you significantly reduce fat and cholesterol, but you also lose much of the recognizable yellow color of an omelet. Try adding a pinch of turmeric to your egg mixture to add this yellow back.
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