Puffy Persian Omelet – 0 Point WW Breakfast Recipe
Start your morning strong with this Puffy Persian Omelet — a fluffy, protein-packed, zero-point breakfast on the WW plan. Made with egg whites and fresh herbs, it’s light, satisfying, and packed with flavor. A perfect way to stay on track without feeling deprived.
Servings 6
Ingredients
- 1 Large Red Onion, Halved and Sliced Thin
- 4 Green Onions, finely chopped (just green parts)
- 2 Garlic Cloves, Chopped Small
- 3 Oz Spinach Leaves, coarsely chopped
- 1 Tsp Dried Cilantro
- 1 Tsp Dried Parsley
- Salt/Pepper to Taste
- 9 Large Eggs
- 1/8 Cup Skim Milk
- 1 Tsp Baking Powder
- 1/2 Cup Fat Free Greek Plain Yogurt
Instructions
- Spray a large saute pan with cooking spray over medium heat. Add onion and cook, stirring until it is soft and caramelizes. This will take about 30 minutes. If onion begins to stick, add a few droplets of water and keep stirring.
- Preheat oven to 350 degrees. Coat a 8" ovenproof nonstick pan with vegetable cooking spray.
- Add the green onions and garlic to the onion in the pan. Stir in the spinach and cook until leaves wilt. This takes about 2-3 minutes. Add cilantro, parsley and salt/pepper. Remove from heat.
- Transfer this mixture to the 8" ovenproof nonstick pan you are using and put in oven for 5 minutes.
- Using a blender, blend eggs, milk and baking powder on low for about 20 seconds. Pour egg mixture over vegetables in pan. Return to oven and bake until puffy, set and lightly brown on top, about 20 minutes.
- Remove omelet and cool for 5 minutes on a baking rack. Cut into 6 slices and top with a dollop of fat free Greek yogurt. This makes 6 servings at 0 Points per serving. Enjoy!