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Spring isn’t too far off, but that doesn’t mean you can’t yet enjoy a dish with ingredients straight from the garden. Enjoy an omelet with yummy greens and a little yogurt and cheese to start the day off right. It’s proof that a hearty breakfast doesn’t need meat!

Ingredients

3 eggs or ¾ cup egg substitute

1 tbsp. plain yogurt, low-fat

1 tbsp. Parmesan cheese, grated

3 tsp. olive oil

¼ cup onion, chopped

1 clove garlic, finely chopped

½ cup fresh asparagus pieces

½ cup canned or frozen artichoke hearts, chopped

½ cup sugar snap peas, strings pulled and cut in ½-inch pieces

¼ tsp. dried basil

Salt and pepper to taste

Instructions

1. On the stove, heat 1 teaspoon of the oil in a skillet and cook the onion for 2-3 minutes or until soft.

2. Add the garlic and cook 1 minute more.

3. Stir in the asparagus, artichoke hearts, peas, basil, and pepper, and cook, stirring occasionally until tender but still slightly crisp, 3-5 minutes. Set aside.

4. Preheat the broiler.

5. Beat the egg substitute or eggs with the yogurt and another pinch of pepper.

6. Heat the rest of the oil in a heavy-bottom skillet. Pour in the egg mixture and cook until just set on the bottom but still wet on the top, 1 minute.

7. Scatter the vegetables over the top and set into the oven to finish cooking, 2 minutes.

8. Dust the top with the Parmesan cheese, cut into wedges, and serve.