No need to think you can't have a pasta dish any longer...Well, modified!! instead of noodles use the recipe to make thin omelettes and cut them into noodle strings!! GREAT nutrition and amazing taste!
Ingredients:
- 1 small onion, cut into thin wedges
- 1 sweet green or red pepper, thinly sliced
- 1 medium carrot, thinly sliced
- 1 cup (250 mL)small broccoli florets
- 1 tbsp (15 mL)water
- 1/2 tsp (2 mL)instant chicken or vegetable bouillon mix
- 4 eggs
- 1/4 tsp (1 mL)pepper
- 2/3 cups (170 mL)tomato or pasta sauce
Instructions:
- Step 1 Spray large non-stick skillet with cooking spray. Heat skillet over medium heat.
- Step 2 Add onion, pepper, carrot, broccoli, water and bouillon mix; cook, stirring frequently, until tender-crisp. Set aside and keep warm.
- Step 3 Whisk eggs and pepper. Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat. Pour in one-third of egg mixture (about 1/3 cup/75 mL). As mixture sets around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom and top are almost set. If desired, flip over to finish cooking top side. Slide omelette onto plate.
- Step 4 Repeat with remaining egg mixture to make two more omelettes, stacking them onto a plate.
- Step 5 Stack omelettes on top of each other, then roll together to form a cylinder. Slice crosswise into thin shreds. Divide shredded omelettes between two plates. Spoon tomato sauce and vegetables over top.
