1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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In a small skillet, over medium-low heat, evenly spray the skillet with cooking oil for 2 seconds; add chicken, ginger paste, and garlic paste. Sauté for 3 to 5 minutes or until cooked. Remove from heat and set aside to cool down.
In a medium bowl, beat eggs, add chicken and all vegetables except avocado and lettuce; add salt and black pepper and mix well. Divide the mixture into four parts.
In a 6-inch non-stick pan, over low medium heat, spray cooking oil for 2 seconds and pour one part of the mixture. Swirl the pan to spread the mixture evenly; cook for 3 to 4 minutes. Spray cooking oil on top of the eggs for 3 seconds, flip, and cook for another 3 to 5 minutes.
Repeat the above step until all the mixture is used up.
Spread one teaspoon of avocado on one side of the bagel. Add lettuce leaves and fold omelet onto the bagel. Cover the bagel with another slice and place in the same non-stick pan or Panini maker, over medium-low heat. Heat until golden brown.
4 servings
1 (52g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content