Thursday, June 5, 2008

Gorgonzola Omelet with Grilled Vegetables

While helping Sally with her move a few weeks ago, as we were unpacking her kitchen, she shared with me how much she enjoyed her lean, mean, fat-reducing machine - the George Foreman Grill. I have a smaller version of that grill, the George Foreman Contact Grill, and have been creating some great new recipes lately in my own kitchen using my grill and the abundance of fresh vegetables available at our local markets.
My recipe today has a wonderful combination of fresh flavors from the grilled vegetables and the gorgonzola cheese crumbles, giving a new flavor to an old favorite - the omelet.

2 Large Eggs
1/4 Sweet Red Bell Pepper
6 Fresh Green Beans
6 Spears Fresh Asparagus (5" in length)
1 Slice Fresh Onion
1 Clove Garlic
1 Tsp. Gorgonzola Cheese Crumbles
1 Tsp. Shredded 2% Mexican Cheese Blend
1 T Medium Salsa
1 Tsp. Extra Light Olive Oil

Wash and chop the fresh vegetables. Peel and crush the garlic clove. Place in a bowl and add the olive oil, stirring to coat the vegetables. Add the coated vegetables to a preheated George Foreman grill.

Close the lid and grill for 6 to 8 minutes, or until the vegetables reach the desired tenderness and color.
Meanwhile, whip the eggs in a bowl and pour into a preheated, non-stick fry pan. Spreading the eggs over the bottom of the pan, lift the edges gently with a spatula to allow the eggs to cook evenly. After the eggs have cooked, sprinkle the surface of the omelet with the cheeses. Once the cheeses have melted onto the omelet, remove pan from heat.
Add the grilled vegetables on top of the melted cheese and fold the filled omelet in half.
Slide onto a serving plate, and add the salsa to the top. Serve while hot. Makes 2 servings.

Nutritional info per serving:

Calories: 151.6
Total Fat: 9.8 g
Saturated Fat: 3.6 g
Polyunsaturated Fat: 1.1 g
Monounsaturated Fat: 3.4 g
Cholesterol: 220.5 mg
Sodium: 214.8 mg
Potassium: 249.7 mg
Total Carbohydrate: 6.1 g
Dietary Fiber: 1.9 g
Sugars: 0.0 g
Protein: 10.3 g

Vitamin A: 32.3 %
Vitamin B-12: 8.3 %
Vitamin B-6: 10.0 %
Vitamin C: 62.6 %
Vitamin D: 6.5 %
Vitamin E: 7.3 %
Calcium: 12.6 %
Copper: 6.2 %
Folate: 20.3 %
Iron: 7.7 %
Magnesium: 4.7 %
Manganese: 9.9 %
Niacin: 3.7 %
Pantothenic Acid: 7.4 %
Phosphorus: 12.4 %
Riboflavin: 19.2 %
Selenium: 23.8 %
Thiamin: 7.5 %
Zinc: 5.5 %

*Percent Daily Values are based on a 2,000 calorie diet and calculated by the Spark Recipe Builder available with your free membership at SparkPeople. Daily values may be higher or lower depending on your calorie needs.

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