Idietitian Dieters Omelet
- 2 cups sliced mushrooms
- 1-2 garlic, crushed
- 3-4 eggs white
- ¼ teaspoon of oregano or basil (crushed)
- 1/8-teaspoon salt
- ¼ teaspoon crushed black pepper
- 1-teaspoon olive oil
- 1 medium sized tomato, chopped
- 1 medium sized onion, chopped
- 1 cup of bell pepper (red and yellow mixed) optional
- Fresh coriander, chopped for garnishing (optional)
In a non-stick pan, add olive oil and coat the pan evenly. Now add mushrooms, onion, and garlic to pan; cook until tender; stirring frequently. Remove mushroom mixture using a spoon; keep aside.
Now in a bowl, combine eggs, oregano, salt, and crushed black pepper. Beat till fluffy. Add 1/3 teaspoon of the olive oil to non-stick pan. Pan should be kept on medium flame. Pour half of the egg mixture into non-stick pan. Cook, do not stir, for 1 minute. Now move a spatula around sides of non-stick pan, lifting set egg mixture so uncooked portion flows lower side.
Continue cooking till egg mixture is set and done. Top with half of the mushroom mixture. Using the spatula, lift and fold an edge of the omelet partially over filling. Remove omelet to a fresh plate.. Top the omelet with basil and fresh coriander.
Serve Hot with brown bread toast.