This recipe is packed full of veggies and has a ton of protein to really hit the spot.

 

Ingredients:

¾ Cupchopped & grilled zucchini and tomatoes
5 spearsgrilled asparagus
1 Tbspbutter
1/2small onion, chopped
1 Cupegg whites
2 Tbspgrated Parmesan cheese
1.5 Tbspthinly sliced fresh basil
½ tspeach, salt and pepper
1 TbspRed Kelly’s Basil & Garlic dressing
¼ Cuplow fat feta

 

Directions:

  1. Grill Zucchini, tomatoes and asparagus to desire and set aside.
  2. Preheat oven to 200°C. Melt butter in non-stick skillet set on medium heat. Add onion and cook for 3 minutes, stirring occasionally.
  3. In a large mixing bowl, beat egg whites until soft peaks form. Add Parmesan cheese, basil, salt and pepper.
  4. Increase heat to medium-high, spread onion mixture in pan. Add and smooth the egg mixture over the onions – cooking for 1 minute. Toss grilled vegetables with basil & garlic dressing then arrange over half of the omelette. Arrange the feta over the other half of the omelette
  5. Bake for 5 to 6 minutes or until golden – the centre should be slightly soft. Fold feta side over vegetable side and serve.

 

Makes 2 serves