Official Site of the James Madison University Strength & Conditioning Program

 

 

 

MAXFIT BREAKFAST: VEGETABLE OMELETTE AND HERBED POTATOES
TIME: 9 minutes
SERVING SIZE: 1

THE INGREDIENTS:
Extra-virgin olive oil spray
cup egg substitute
cup finely chopped bell peppers
cup finely chopped onions
1 oz low-fat Swiss cheese slices
Salt and pepper to taste
1 precooked potatoes, diced
1 tsp thyme

HOW-TO:
Spray a medium, nonstick frying pan with extra-virgin olive oil and place over medium-high heat. Pour in egg substitute.

Spray another nonstick frying pan with extra-virgin olive oil and place it over medium-high heat. Add peppers and onions and cook, stirring occasionally, just until tender.

Lift the edges of the egg with a spatula, and when it starts to set, tip the pan so that the raw egg runs underneath. Cook for 3 to 5 minutes or until almost set. Flip omelette. Lay cheese slices over egg and add cooked peppers. Cover and cook for 1 or 2 minutes or until cheese melts. Fold omelette in half. Season with salt and pepper.

Add potatoes to a small microwave-safe bowl. Microwave on high for minutes or until soft. Spray potatoes lightly with olive oil. Sprinkle with thyme, salt and pepper and toss.

Transfer potatoes and omelette to a serving plate. Serve immediately.

TIME-SAVERS
Buy precut onions and peppers and it will take mere minutes to prepare this hearty omelette.
Precut, precooked potatoes can be found in bags in most major grocery stores.

THE NUMBERS:
380 calories
30 g protein
55 g carbohydrates
6 g fat
3 g saturated fat
7 g fiber
 


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 This is the official website of the James Madison University Strength & Conditioning program.

Please direct any comments or questions to Greg Werner, Director of Strength & Conditioning.

Date this site was last updated 01/06/2009 08:53:51 PM

Copyright 2004-08, Gregory A. Werner