Sunday, April 3, 2011

Tomato, Mushroom and Goat Cheese Omelet

Sunday mornings I enjoy having a bigger breakfast like most.  But that doesn't have to mean that it's full of fat and calories.  The veggie drawers in my refrigerator had tomatoes, mushrooms, and spinach, and my cheese drawer had some low fat goat cheese and mozzarella cheese.  I also had one tablespoon left of one of my favorite condiments- Crema di Pepperoni by AG Ferrarro. It's a delicious roasted red bell pepper tapenade that I like to use on pizza, pasta, and in appetizers, I knew it would be great in an omelet too.

Tomato, Mushroom and Goat Cheese Omelet

3 egg whites
splash of nonfat milk
salt and pepper to taste
1/2 cup chopped tomatoes,
1/2 cup sliced mushrooms
1 tbsp Crema di Pepperoni (roasted red bell pepper tapenade)
2 tbsp low fat goat cheese
1/2 cup fresh spinach leaves
2 tbsp shredded part skim mozzarella cheese
2 oz. polenta

Spray two non-stick skillets with no-stick spray.  In the larger one lightly saute the tomatoes and mushrooms.  When cooked, turn off heat, and turn on heat for smaller skillet.  Pour scrambled egg whites in to prepare omelet.  Flip and fill with mushroom and tomato mixture, and top with crema di pepperoni and goat cheese.  Close omelet and top with spinach and mozzarella cheese.  If serving with polenta, heat up next to omelet in the skillet- cover to steam spinach and warm polenta.  Transfer to plate and enjoy.

The Points Plus value is as follows, 1 point for the egg whites, 1 point for the red bell pepper sauce, 1 point for the goat cheese, 1 point for the mozzarella, and 2 points for the polenta- 6 points total, and servings of lean protein, whole grains, dairy and vegetables.  Enjoy!

1 comment:

  1. Jocie,

    You are a super cook, the omelete and the red velved cake looks delicious. I am going to try to make them both.


    PS. Not that anonymous :-)