Omelets

  Good Morning! One of my favorite breakfast foods is omelets. Not only are they are a good source of protein to keep you full during the day, they also allow you to have vegetables for breakfast! 

Tomato omelet. Yum yum.

  The omelet I made this morning has chopped garden fresh heirloom tomato and part-skim mozzarella cheese. Any vegetables that you like can be added. 

  Start off with a skillet on medium heat and spray it with some non-stick cooking spray. If you like onions and green peppers, add them first since they need to cook longer. Then add the softer veggies, like tomatoes, mushrooms, or raw spinach leaves. I would have never thought of putting spinach in an omelet until I had a veggie omelet at The Georgian Terrace Hotel in Atlanta, and it was amazing.

  Next, beat an egg with about a tablespoon of skim milk and pour it over the veggies. This is a Julia Child tip. Adding a little milk to an egg before you scramble it gives it a light, moist, fluffy texture. 

  Then top with some shredded cheese. I prefer part-skim mozzarella because it is the lowest in fat of all the natural cheeses. Specialty reduced fat cheeses tend to be kind of expensive, but they do taste good and are better for you.