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
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
- 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.
- 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.
- 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.