Grilled Veggie Brunch
Courtesy of epicurious 1 Servings • 5 Min. Prep Time • 13 Min. Cook Time| Ingredients |
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| For the Omelet: |
| 4 asparagus, chopped |
| 1 portobello mushroom |
| 2 tsp. olive oil |
| 2 egg whites |
| pinch sea salt and pepper |
| 1 Tbsp. chopped Roma or plum tomato |
| 1 Tbsp. feta cheese |
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| For the Fruit & Yogurt: |
| 1 whole-wheat tortilla |
| 1/2 Tbsp. honey |
| 1 tsp. cinnamon |
| 1/4 c. sliced banana, raspberries and blackberries |
| 3 oz. Greek yogurt, preferably lemon |
Directions:
1. Preheat the grill. Place the asparagus and portobello mushroom on a grill pan and drizzle with olive oil; sprinkle with sea salt and pepper. Grill for 10 minutes, turning occasionally, and set aside.
2. In a nonstick pan over moderate heat, cook the egg whites, letting the eggs set for 1 minute. Add the asparagus, mushrooms, tomato, and feta cheese, turn the heat off, and cover for 2 minutes.
3. To make Fruit & Yogurt dessert: Preheat the oven to 350°F. Place tortilla on a cookie sheet, spread honey and cinnamon, and bake for 7 minutes then slice. In a bowl, mix the lemon-flavored Greek yogurt with fruit and serve with tortilla chips.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Tegan Lancaster, Age 11
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
Nutrition:
Calories: 421; Total Fat: 20g; Total Carbs: 37g; Protein: 18g;