Inspired by The South Beach Diet Supercharged: Faster Weight Loss and Better Health for Life (the little magazine I picked up at the checkout line)
Prep time: 5 minutes
Cooking time: less than 5 minutes
Servings: 1 (If I were making these for two, I’d use two small non-stick pans so each get their own, for bigger parties – use a larger pan and cut wedges)
Ingredients: for a single portion - just add 1 egg/person and adjust the filling to cover half the cooked egg mixture.
1 large egg
2 tsp olive oil (one for the pan & one for the egg mixture)
1-2 tbsp pizza sauce (store bought will do, but really this is so easy, so tasty and lasts long in the fridge)
¼ cup steamed broccoli spears
¼ cup crumbled feta cheese
Sprinkling of red chili pepper flakes
Black pepper to taste at serving
1. Beat the egg with 1 tsp oil in a bowl and set aside.
2. Heat the other tsp of oil in a small non-stick pan over medium high heat. The oil is really for flavor and to crisp up the omelet.
3. Pour the beaten egg in the hot pan and tilt until the bottom of the pan is covered with the egg mixture. Once the egg is mostly set, spread a bit of pizza sauce over one half of the egg. Top the sauce with broccoli and feta. Sprinkle with some red chili pepper flakes and flip the “naked” half over the filling.
4. Slide onto a plate and dust with a little black pepper.