Veggie and Cream Cheese Omelet

From Shape Magazine: This hot breakfast item is ready in less than 20 minutes!

Serves: 1
Prep Time: 10 min.
Cook Time: 7 min.

• Cooking spray


• 1 cup sliced vegetables (pick any combo: broccoli, mushrooms, tomatoes, peppers, spinach) and fresh herbs (like parsley or basil)


• 2 eggs


• 2 tablespoons water


• 1/4 teaspoon each sea salt and black pepper


• 1 tablespoon lowfat cream cheese


• 1/2 grapefruit

1. Lightly coat a nonstick sauté pan with cooking spray. Add vegetables and herbs; sauté for about 4 minutes or until soft, depending on vegetables. Drain excess water; set aside. Whisk eggs, water, salt, and pepper together in a bowl. Return pan with vegetables to the stove top; pour in egg mixture. Cook for about 3 minutes or until omelet is set.


2. Top omelet with cream cheese and fold in half. Garnish with fresh herbs if desired. Section grapefruit half and serve with the omelet.

Nutrition Information
254 calories
13 g fat
5 g saturated fat
18 g carbs
18 g protein
2 g fiber