Courtesy of epicurious
2Servings•5 Min.Prep Time•18 Min.Cook Time•
原料：
- 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
说明：
- 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.
- 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
营养：
| 成分 | 数值 |
|---|
| Calories | 157 |
| Total Fat | 12g |
| Total Carbs | 6g |
| Protein | 7g |