I love Omelettes – but on busy mornings they’re a pain in the butt to put together. Sauteeing the filling, then cooking the eggs – lots of steps. I figured out a way to cut back on prep time, which cuts back on calories, and makes me more likely to eat a healthy protein-filled breakfast, lunch or dinner. Try this make ahead omelette fillings recipe today!
The ingredients are flexible. This filling as I’ve written the recipe is 0 points per 2 Tbsp on Weight Watchers. I like to make egg white omlettes – 2 egg whites is just one point – and I add a couple of tablespoons of low-fat mozzarella cheese as well. Pair with some fruit and a cup of coffee and you’re set!
Make Ahead Omelette Filling
- 1 cup s fresh mushroom(s)
- 2 Tbsp uncooked onion s
- 1 clove s (medium) garlic clove(s)
- 1/2 cup s uncooked kale
- 1 spray s butter flavour cooking spray
- 1/4 cup s sweet red pepper(s)
Spray your skillet with cooking spray and saute the onions, peppers and mushrooms until the mushrooms are halfway done.
Then add in your garlic and saute a bit more.
Pile in the kale, it will wilt down A LOT, and saute until done.
Remove to a covered dish and keep refrigerated - use for up to 5 days.
Use 2 Tbsp per omelette!