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Grilled Veggie Brunch

"Tegan loves grilled food and she’s a vegetarian, so grilling gets creative at our house,” says Tegan’s mom, Kathryn. “She also loves breakfast, so she decided that she would like to share our grilled veggies egg-white omelet recipe. With the omelet, she likes something sweet so we added a side of fruit and Greek yogurt with our toasted honey/cinnamon tortilla chips." - Tegan Lancaster, age 11, North Dakota

Makes 1 serving

Ingredients:

For the Omelet:

  • 4 asparagus, chopped
  • 1 portobello mushroom
  • 2 teaspoons olive oil
  • 2 egg whites
  • Pinch sea salt and pepper
  • 1 tablespoon chopped Roma or plum tomato
  • 1 tablespoon feta cheese

For the Fruit & Yogurt:

  • 1 whole-wheat tortilla
  • ½ tablespoon honey
  • 1 teaspoon cinnamon
  • ¼ cup sliced banana, raspberries and blackberries
  • 3 ounces Greek yogurt, preferably lemon

Preparation: 

  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.

421 calories; 20g fat; 37g carbohydrates; 18g protein

More information about the Kids' State Dinner:

  • Check out the other winning 2014 Kids' State Dinner Recipes here.
  • Learn more about Kids' State Dinner here.