This is a really quick and easy meal to throw together for breakfast that everyone will enjoy! it only takes about 10 minutes to make from start to finish which is great for busy mornings. This omelet is full of protein and fiber to keep you full and satisfied. The best part about this recipe is you can swap out any of the vegetables below for your favorites and it'll still taste great. I like to pair my with either a whole wheat English muffin topped with preserves or some fresh fruit on the side.
Chicken Sausage Veggie Omelet
1/2 tsp olive oil
1 tbsp skim or low-fat milk
2 egg whites
1 whole egg
2 links crumbled low sodium chicken breakfast sausage (I used Trader Joe's)
4 tbsp reduced fat sharp cheddar
1/8 cup chopped bell pepper
1/8 cup chopped onion
1/8 cup diced tomato
salt and pepper to taste
Heat a small non-stick skillet over medium heat. Once hot, add the oil, bell pepper, and onion and cook for 1 minute. Add diced tomato and cook for about 30 seconds.
While the vegetables are cooking, combine egg whites, egg, milk and salt/pepper in a small bowl and whisk until blended. Once vegetables are done cooking, add egg mixture to the skillet and top with chicken sausage.
Reduce heat to low and let omelet cook for about two minutes or until the eggs are just about set on one side. Flip omelet, top with cheddar cheese and let cook for one more minute. Fold omelet and serve immediately.