Omelet 
1 omelet

Omelet

Omelets are usually thought of as a special occasion breakfast or brunch. By using leftover vegetables, you can create a quick, easy and delicious breakfast anytime. I used leftover roasted bell peppers and onions, added sauteed mushrooms and Swiss cheese in this omelet.

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omelet:
1/2 tablespoon butter
1 tablespoon low-fat milk
2 eggs

filling:
1/2 cup any cooked or sauteed vegetables
1 ounce any variety shredded cheese
1/4 cup cooked chicken, turkey, seafood, or steak

1. In a small bowl combine the eggs and milk, beat with a fork until well mixed.
2. Heat an 8-inch skillet with sloped sides over medium heat. (I like using a heavy iron skillet.) Make sure the skillet gets hot!
3. Remove the skillet from the heat and add the butter, swirling to coat the entire bottom of the pan.
4. Add the egg mixture, swirling to coat the pan just like you did the butter.
5. Cook the eggs until set. You may need to use a spatula to lift the eggs up around the sides allowing the uncooked portion to move to the bottom to cook. 
6. Remove the pan from the heat and add the filling down the middle of the omelet. Place the omelet back on the heat and allow cheese to melt and fillings to warm.
7. Fold over each side and carefully lift the omelet out and onto the plate.

Omelet without filling: Calories 183, Fat 14.7g, Cholesterol 388mg, Sodium 171mg, Carbohydrate 1.4g, Sugars 1.5g, Protein 11.6g
Omelet as pictured: Calories 309, Fat 22.7g, cholesterol 414mg, Sodium 288mg, Carbohydrate 6.3g, Fiber 1.1g, Sugars 41.g, Protein 20.3g