Makes Multiple Servings*
1/8 to 1/4 Organic Chicken Broth
1/4 cup(s) pepper(s), red, bell, diced
1/4 cup(s) scallion(s) (green onions), sliced
1 clove(s) garlic, minced
10 slice(s) Melba Toast, whole-wheat
1/4 cup(s) cottage cheese, fat free
10 egg white(s)
1/4 cup(s) milk, fat-free evaporated
1 Tbsp Basil, fresh, minced
1 Tbsp Rosemary, fresh, minced
2 tsp Chives, fresh, minced
1 Tbsp Parsley, fresh, minced
1/4 cup(s) milk, fat-free evaporated
1 Tbsp Basil, fresh, minced
1 Tbsp Rosemary, fresh, minced
2 tsp Chives, fresh, minced
1 Tbsp Parsley, fresh, minced
Preheat the oven to 350 degrees. Sauté the pepper, and scallions in Chicken Broth for 6
minutes. Add the garlic and sauté for 3 more minutes.
minutes. Add the garlic and sauté for 3 more minutes.
Place the toast slices in a large casserole dish. Combine the remaining ingredients and
pour the egg mixture on top of the toast. Add the cooked vegetables.
pour the egg mixture on top of the toast. Add the cooked vegetables.
Bake for about 25-40 minutes until the omelet is slightly puffed and set.
(*this recipe has a few things that you should not have in abundance during your HCG diet. I recommend cooking this meal towards the end of phase 1 when you are way past the half way point of your weight-loss goal. Also, it should not be an everyday thing.)
No comments:
Post a Comment