7-Minute Veggie Omelet
Eggs love veggies! Omelets are a simple way to introduce a new, meatless meal for breakfast or dinner. FYI, “CCB” is short for “Cheese, Chives, and Bacon”. The twist here is vegetarian bacon—made from pinto beans.
Perfectly Balance Your Plate
Serve with 2 slices of lightly buttered toast.
1⁄2 small zucchini
1⁄2 cup sliced mushrooms
2 tbsp milk
1 tbspCCB Dip Mix
1⁄4 cup baby spinach
1 tbsp preparedHollandaise Sauce
Topping (optional): Black Pepper (Grinder)
- Dice zucchini and chop mushrooms into smaller pieces.
- In a small bowl, whisk eggs, milk, and dip mix until frothy. Stir in diced zucchini, mushrooms, and spinach.
- Pour into lightly oiled Omelet Maker (it will be full!). Close lid and microwave on high for 4–5 min, or until eggs are cooked.
- Loosen omelet with a spatula and carefully transfer onto a plate. Top with prepared sauce and black pepper, if desired.
Per serving: Calories 260, Fat 16 g (Saturated 6 g, Trans 0.1 g), Cholesterol 385 mg, Sodium 240 mg, Carbohydrate 12 g (Fiber 2 g, Sugars 5 g), Protein 17 g.
Prepare Hollandaise Sauce the night before. Reheat in the microwave until warm, whisking every 30 seconds.