A way to lower calories in a tasty omelette. . .

My favorite big breakfast or busy evening meal is a cheese omelette. I am, however, trying to cut down and cheese always seems to be 50 percent of the omelette . . . for the taste, of course! Sigh . . . the cheese, however, is what brings in the calories. I discovered an easy way to throw together an omelette-type dish with less calories and still a lot of good taste.

1/2 a red onion (although they look purple!), finely diced
1 tomato, seeded and diced
1 small zucchini, scrubbed and thinly sliced
5-6 fresh mushrooms, cleaned and sliced
1/4 cup finely diced ham, cooked bacon, or sausage
1-2 stalks of tender celery, finely diced or sliced
1/2 cup finely shredded cabbage
6 eggs, slightly beaten
olive oil
salt & pepper to taste
1/2 cup shredded cheese, your choice

Heat the oil in a large oven-proof frying pan and add everything except the eggs. Saute the vegetables until just limp. Pour in the beaten eggs and make sure they spread throughout the pan. When the eggs are barely set, pop the whole pan into a preheated, 350 degree oven until the top starts to slightly brown. Remove and sprinkle the cheese over the top and put back into the oven until the cheese melts. Serve!

I like the fact that you still get the creamy taste of the cheese but the whole thing isn't swamped in cheese. For a quick Friday or Lenten meal, you can leave out the meat and serve it with a big salad.

The recipe lends itself to change as you can use any kind of vegetable you like in it. Mexican salsa works as does shredded chicken or turkey meat.

Makes sense . . .!

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