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 medium bowl, beat eggs; add all vegetables except avocado and lettuce, add ginger paste, garlic paste, salt and black pepper. Mix well and divide the mixture into four parts.
In a 6-inch non-stick pan, over medium-low 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 mixture is used up.
Take the bottom half of a pre-sliced bun, fold the omelet on the bun, and top the omelet with lettuce, cheese and avocado.
Cover the bun with the top half of the bun and place the bun in the same non-stick pan, or a Panini maker, over medium-low heat. Heat until golden brown.
4 servings
89g
* 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