Have I told you how much I love working with The Laughing Cow? I’ve always been a fan of their products but now I’m challenged to use them in fun new ways. I’m pretty sure if I could start my career over, I’d take the path of recipe developer. I mean, I guess that’s kind of what I do here on GreenLiteBites but I’m no professional, just someone who has fun mixing things up in the kitchen.
Since coming back from Seattle I’ve been wanting to cook SOMETHING fun. I was inspired by the food and company of 100s of food bloggers but, alas, I returned to my messy house, piles of laundry, a schedule of little league games, visiting friends, and, of course, the fast food obsessed husband. Side Note: I’m slowly turning him… he now likes sushi!!
This morning I decided to have fun with my standard two egg omelet. What I came up with was a fun, yummy twist on my daily breakfast. I’ve never been one for cheese on my eggs. I know. I’m weird. But adding a wedge of The Laughing Cow Smooth Sensations Garden Vegetable Cream Cheese Spread gave the egg an extra indulgence, a creaminess, that was totally satisfying this morning! This may be me new go to especially now that I’m getting fresh scallions and zucchini from the farm!
Here’s what I did…
- 2 scallions chopped small (about 1/4 cup)
- 3-4 strips of red bell pepper chopped small (about 1/4 cup)
- 4-5 slices of zucchini chopped small (about 1/4 cup)
- 2 eggs
- 1 wedge of The Laughing Cow Smooth Sensations Garden Vegetable Cream Cheese Spread
- Pinch of kosher salt and fresh ground pepper
Heat a nonstick skillet over medium heat.
Chop the veggies. You could add anything you have on hand (spinach, green pepper, yellow squash, onion, etc)
Spray the skillet with a little non-stick spray and add the vegetables. Don’t touch them for a few seconds. Nothing beats that slightly scorched taste. Just toss them every now and then.
While the veggies are cooking add the 2 eggs, The Laughing Cow wedge, and a pinch of kosher salt and fresh ground pepper to a small bowl or coffee mug.
Whisk with a fork, breaking up the cheese. It probably won’t incorporate completely but that’s OK. You want the little chunks.
By this time your veggies should be browned and getting slightly tender.
Remove them from the skillet and set aside. Spray again and add the egg mixture.
Notice the cheese.
Swirl the pan around to evenly distribute the egg. Let it set for a few second and add the cooked vegetables back on top.
Run your spatula around the edge of the egg and then fold one side 1/3 over so the end is now in the middle. Now fold over the other side to slightly over lap it.
Viola! A tri fold Garden Vegetable Omelet!
I ate mine with, what else but, a squirt of ketchup and the company of this soon to be 7 year old (his birthday is tomorrow!) while watching Power Rangers.
Although I did have to take a break to whip up a quick omelet when this one decided to join us a few minutes later.
We now go through a lot of eggs and I only see it getting worse as they get older!
Side note: If you wat to lower the fat in this recipe replace 1 egg with 2 egg whites or use all egg white! Any combination will work.
|Servings||Amt per Serving|
|210||14g||2g||old: 5||new: 6|