What you need: Serves 4
6 eggs or 2 cups egg substitute
1/2 tsp finely chopped/minced fresh ginger
1/4 tsp cumin
A pinch of paprika/chili powder 1 cup broccoli, diced
1 cup carrots, diced
1 cup corn 1 tsp olive oil
Cooking oil spray
Salt and freshly ground black pepper to taste
1/2 cup your choice of cheese, grated (optional)
Place a medium nonstick skillet over medium heat; when hot, pour in olive oil and chopped ginger, then toss in all the vegetables together.
Saute them for a few minutes. Sprinkle a few drops of water to keep the vegetables moist.
While that cooks, place about 1/4 tsp of cumin on a board, and crush them down using a rolling pin. Sprinkle this coarse cumin powder on the vegetables. Add salt and pepper to taste. Turn off the heat and set aside.
Beat the eggs in a bowl until light and frothy. Place a nonstick pan on medium heat. When it is hot enough, spray some cooking oil, and pour a scoopful of the egg mixture.
Add about 2 tablespoons of the cooked vegetables, and let the egg cook. After about 30 seconds, sprinkle the grated cheese, roll in the opposite edges of the omelet into a wrap. Let it cook for another 45 seconds. Slide it onto a plate and serve warm. Enjoy!
More on Myfoodarama.com
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
