"Omelette du fromage!" - Dexter, Dexter's Laboratory
So the grammatically correct phrase is actually "Omelette au fromage!" but, it's supposed to be funny and it's in a cartoon after all.
This week as been super busy as I've been preparing and trying to get ahead of myself so that I could take this coming weekend off without any hesitation. Yes, I'll be road tripping about three hours away to visit family and I just can't wait!
Funny enough, it's been a week full of breakfast foods for one reason or another. I suppose that's a good thing since I've honestly been slacking in the breakfast department for a while. It seems like if there's one meal I miss out on, which I know that I shouldn't, it's breakfast. So, I went diving head first into it.
This little omelette is one of my favorite choices for breakfast. It's easy to toss together on any given morning, especially considering it only takes four ingredients to make it (if you don't count the salt and pepper to season!)
What's better is that this omelette is really versatile, and you can make it all your own by adding in any cooked breakfast meat or even more vegetables to suit your tastes for the day. I kept mine super simple today, with just the cheese and pico so that I could serve my reduced sodium bacon and fruit on the side. Yum!
I used my handy 8" non-stick pan to make this, and the cook time will vary entirely depending on your pan size, so this is sort of a 'cook until it's done' sort of recipe.
For this I merely picked up some fresh hand made pico from my local grocery store to save on time for myself, but feel free to make your own pico or even salsa!
Skinny Cheese Omelette
TheSkinnyFork.com
The Skinny:
Servings: 4 • Size: 1 Omelette • Calories: 137.8 • Fat: 7.5 g • Carb: 3 g • Fiber: 1.3 g • Protein: 12.9 g • Sugar: 0 g • Sodium: 439.4 mg
Ingredients:
2 Large Egg Whites
1/4 C. Reduced Fat Shredded Cheese
2 Tbsp. Fresh Pico
1 Tbsp. Salsa
Salt & Pepper to Taste
Directions:
Lightly coat the inside of an 8" pan with non-stick cooking spray and set over medium heat.
When the pan is hot, carefully pour in the egg whites and move the pan around to let them coat the bottom evenly.
Season with a pinch of salt and pepper if desired.
Once the egg whites start to set, sprinkle with the cheese and pico.
Using a spatula, carefully fold the omelette over and continue to cook through until the cheese is melty.
Plate up the omelette and top with salsa.
I served mine with some reduced sodium bacon and fresh fruit!
