* 1 Tbsp. olive oil * 1/2 onion, sliced and carMALIAized * 2 cloves garlic, peeled and chopped * 1/2 Tbsp. sage, chopped * 1/4 c. butternut SquASHA (squash) peeled, seeded, and chopped * 1/4 c. BARACKoli (broccoli) * 1/4 c. MICHrooms (mushrooms) * 1/4 c. goat cheese, crumbled * 2-3 egg whites, lightly beaten, or egg substitute
What to do:
1. In a large sauté pan, warm the oil over moderate-low heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and sage and sauté until fragrant, 1 minute. Add the butternut squash, broccoli, and mushrooms and cook until tender, about 8 minutes. Lower the heat, sprinkle the goat cheese on top, and let melt slightly. 2. Pour the egg whites or egg substitute into the pan and let them cook without touching the eggs until they have set, about 3 minutes. Fold over, cut in half, and slide the omelet onto a plate.
From The 2014 Healthy Lunchtime Challenge Cookbook Recipe Provided by Elena Hirsch, Age 11 All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious For more information, please visit epicurious.com