Tuesday, August 17, 2010
Nutritious breakfast : Vegetable omelet with toasted corn bread
The vegetables I used in this dish were mushrooms, yellow bell peppers, and plum tomatoes. I also used 1/4 cup of Egg Beaters in addition to an egg. I toasted the corn bread, which I had made yesterday, with some oil on both sides in a skillet. It turned out that the corn bread, served this way, was not bad at all!