1/4 tsp.  salt, or to taste

Freshly ground black pepper, to taste

1 tsp. vegetable oil

2 T. raw sunflower seed kernels

1/4 C. red onion, thinly sliced

1/4 C. (about 2 large) mushrooms, thinly sliced

1/4 C. baby spinach leaves

1/4 C. (1/2 medium) tomato, sliced

3 T. minced fresh basil or mint

2-3 T. grated Parmesan cheese

 

Mix eggs, salt and pepper together in medium bowl. Place 10-inch non-stick skillet over medium heat, add 1 tsp.  oil. When hot, add sunflower kernels; toast, stirring occasionally for about 5 minutes until lightly browned. Lower temperature and pour egg mixture into skillet over the toasted kernels. Cook, gently lifting edges of omelet allowing eggs to flow underneath until eggs no longer flow. Layer onion, mushrooms, spinach and tomato on one half of the eggs. Sprinkle with 2 T. of herbs and cheese. Continue to cook about 3-4 minutes, until eggs are set and vegetables are warm.  From the side having no veggies, use a spatula to roll omelet over the vegetables.  Carefully slide omelet onto a platter. Cut in half before serving, sprinkle with remaining chopped herbs and cheese.

 

Yield:

Calories:

Fat:

Fiber: