Blanco Spinach Omelette
Cheesy and Light Starter
Waking up at noon thinking, do I eat breakfast or lunch?
Egg Beaters egg whites
1/2 cup Velveeta shreds (mozzarella)
2/3 cup lightly packed baby spinach
2 tablespoon picante sauce
2 cups Ore-Ida shredded hash browns
If you’re trying to get your protein fix for the morning, this guilt free omelette recipe will surely satisfy your needs. The best part? This recipe includes a serving of hash browns (included in nutrition information below). You can omit the hash browns if you’re really trying to cut back on calories, but what crazy mofo would do that?
Heat two cooking surfaces on your stovetop to medium heat, and use canola oil spray for both pans. Start cooking the hash browns first since they will take longer to cook (about 10 minutes). When the hash browns are almost done, pour the mixture from your blender into the other skillet. Add your cheese and picante sauce on one side of the omelette. Add a pinch of salt and pepper if desired.
You should be able to fold over the empty side of the omelette after adding the cheese and picante sauce. If the egg is still a little runny, let it cook for a minute longer and try folding again. Use a spatula to fold and your omelette will come out sexy every time. Turn the heating surface off and let the omelette remain in the pan for 1-2 minutes.
|Egg Beaters egg whites|
|1/2 cup Velveeta shreds (mozzarella)|
|2/3 cup lightly packed baby spinach|
|2 tablespoon picante sauce|
|2 cups Ore-Ida shredded hash browns|