The Low Carb Salad Omelette

I love vegetables, no matter what time of the day it is, or for what meal. I try to find as many recipes to add them in for my family. In this recipe, I used the traditional lettuce, tomato, onion, green onion, and bell pepper mix for this egg dish, and I added chopped jalapenos for a little spice. If you are not an omelette maker, well, don’t feel bad, because neither am I, however, as you are cooking this recipe, you can use a spatula to “flip and pat” down your omelette to bring it all together, just like in this picture. This recipe is for 2 servings. Here we go…..

1/3 of an onion, chopped 

1/2 tomato, chopped

1/4 green bell pepper, chopped

1 green onion, sliced

1 cup mixed greens salad, chopped

1 tablespoon jalapenos, chopped (optional)

2 eggs beaten, with 1 tablespoon water added, OR 6 egg whites, beaten, with 1 tablespoon water added

1 ounce shredded cheddar cheese

sea salt

black pepper

non stick cooking spray

non stick pan


Spray your pan with non stick cooking spray. Next, add all of your vegetables and saute’ on medium heat until soft, about 5-10 minutes (don’t let the bulkiness of the salad fool you… will wilt during cooking). Spread your vegetables out evenly into your pan, and now it is time to add your beaten eggs.  Tilt the pan around to make sure some of the egg covers the whole bottom of the pan and touches all of your vegetables. Once your eggs look cooked, add your cheese, and it is time to “flip and pat”. Flip up some of your egg, and then pat it down, working from one end of your pan, working toward the other end, kind of like you are making a burrito, or as if you are rolling up a rug. Once your eggs are cooked all the way, and your cheese is melted, carefully transfer your omelette to a plate. Let cool for a couple of minutes, season with salt and pepper, and now it is time to enjoy !!!!


The Low Carb Salad Omelette


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