By Tara Bench
Surprise! These paper-thin omelets become delicious breakfast roll-ups.
Work: 25 minutes
Total: 25 minutes
4 teaspoons chopped flat-leaf parsley, basil, or cilantro
Salt and ground black pepper
2 teaspoons olive oil
2 tablespoons spread (pesto, yogurt, salsa, or hummus)
1 cup salad greens
1 cup filling (cooked grains, avocado, cheese, mushrooms, ham, or turkey)
1. Beat 2 eggs with 2 teaspoons herbs and season with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium heat and add eggs, swirling pan to create a thin omelet like a crepe. Cook until just set, 2 to 3 minutes.
2. Run a spatula under the omelet and carefully slide out onto a cutting board. Repeat with remaining eggs and oil. Divide your choice of spread over omelets and cover with greens and fillings; roll and cut to serve.
Per serving: 290 calories, 22g total fat, 6g sat fat, 273mg sodium, 6g carbs, 433mg chol, 21g protein, 2g fiber