Brenda's Colorful Vegetable Omelet Recipe

• 1/2 c. Minced onion
• 1/2 Tbsp. Unsalted butter, softened
• 1/3 c. Diced red bell pepper
• 1/3 c. Shredded carrots
• 1/3 c. Minced broccoli flowerets
• 1/8 tsp Dry marjoram
• 1/8 tsp Salt
• 2 x Large eggs
• 1 x Egg white
• 1 Tbsp. Skim lowfat milk
• 1 Tbsp. Chopped fresh parsley
• 1/4 c. Alfalfa sprouts Parsley sprigs for garnish

1. One day at a time lowfat cookbook p.32.
2. In a medium-size bowl, combine onion and 1 tsp.
3. of the butter.
4. Microwave on HIGH 2 min.
5. Stir in bell pepper and carrots and microwave on HIGH 2 min.
6. Add in broccoli and microwave on HIGH 1to 2 min till vegetables are crisp-tender.
7. Stir in marjoram and salt.
8. (You can also cook in a skillet over medium heat in the order given on top of the stove till vegetables are crisp-tender.)
9. Cover and keep hot.
10. Beat Large eggs and extra egg white with skim lowfat milk and parsley.
11. Heat a nonstick 8-inch skillet over medium heat till a drop of water dances when sprinkled in the pan.
12. Swirl the remaining '/2 tsp.
13. butter around bottom of pan.
14. When melted, pour in egg mix.
15. As Large eggs cook, pull edges of the omelet toward the center of the pan with a table knife, allowing uncooked egg to reach pan.
16. Repeat till Large eggs are set.
17. Large eggs can be slightly soft on top, as they will continue to cook.
18. Spoon vegetables over half the omelet.
19. Gently fold omelet over vegetables and remove to a ser ving plate.
20. Top with sprouts and garnish with parsley.
21. Makes 2 servings.

onion, unsalted butter, red bell pepper, carrots, broccoli flowerets, marjoram, salt, eggs, egg, milk, parsley, alfalfa sprouts parsley sprigs

Taken from cookeatshare.com/recipes/brenda-s-colorful-vegetable-omelet-92120 (may not work)