Mushroom Cheese Omelette

Eggs are one of the best ways to start the day with the Noom food plan. The high protein content really stays with you. I'm a volume eater - I need big meals to feel satisfied - so two eggs sunny side up just don't cut it for me unless there's a couple pieces of toast included. The solution for me is vegetables - lots and lots of vegetables. This omelette is very filling and satisfying, especially if you don't overcook the vegetables and leave them crisp-tender.

Omelette cooking is an art. A well-made omelette will have delicate folds just golden brown. It took me a long time to perfect it, and I have detailed the process in a tutorial, but beware - it's the decidedly un-Noomish version of the recipe. You can find it here: In Search of The Elusive Perfect Omelette

Mushroom Cheese Omelette: 351 Calories

2 eggs, 140 calories
2 oz canned sliced mushrooms, 18 calories
2 Tbl chopped onion, 18 calories
1/4 red pepper chopped, 5 calories
1/4 cup Kraft 2% shredded 4 cheese blend, 80 calories
1 slice Brownberry 100% Whole Wheat Bread, toasted, 100 calories

Spray a small skillet with non-stick cooking spray. Add vegetables and saute quickly till crisp-tender. Set aside in a bowl. Clean skillet and spray with non-stick cooking spray again. Beat eggs in a bowl with a couple teaspoons of water. Add salt and pepper to taste. Heat skillet over medium heat then add eggs. As edges begin to cook, push them to the center with a spatula, then tilt skillet till uncooked liquid runs to fill the space. Repeat the process, using the spatula to push the last of the uncooked eggs out to the side. Add the vegetables to half of the circle. Top with cheese. Add a Tbl of water to the edge and put a lid on it until the remainder of the eggs cook and the cheese melts. Fold over in half.