my trim and slim daughter Debby Wood, a former Miss Oregon
contestant,
now a CPCU with Scottsdale AZ Insurance, gave me instructions for this delicious
entree.
She keeps herself fit with non-fatty foods, this is one of them....
Debby says, "you can serve this for breakfast, or brunch or lunch or even a light
supper with a freshly tossed green salad,
either way, it will be good... enjoy!"
Omelet
low fat Recipe
by Debby Wood, my daughter;
photograph by www.finedinings.com
Serves 1
3 eggs
Salt and pepper, to taste
1 teaspoon butter
1/2 cup fresh broccoli chopped fine
1 large tomato, diced fine
2 small green onions, sliced
fresh parsley for garnish (optional)
tomato half for garnish (optional)
Beat eggs with salt and pepper until frothy. Heat butter in a nonstick 8-inch
skillet over low heat; add egg mixture; then broccoli evenly distributing over the wet eggs; cook
slowly. Lift edges with a spatula to let the uncooked portion run underneath.
When the omelet is almost cooked but still shiny on top, cover and continue cooking until surface dries, about 1
minute, do not overcook.
Fold 1/3 of the omelet over the center, pick up the pan by the handle and roll out onto a heated serving plate.
Top with diced tomato and sliced green onion; garnish with parsley, a seasoned tomato half and serve.
Wine suggestion: Champagne
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