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1
Using a sharp knife, peel the red onion and cut into very thin strips (French cut)and set aside 1/4 cup.
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2
Prepare saute pan by generously spraying non-stick cooking spray into the pan over medium heat.
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3
Add red onions and saute lightly using a wooden spatula/spoon for a minute or until onions start to turn slightly brown.
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4
Slowly add up to 1 tbsp of low sodium beef broth along with salad spring mix in the pan and saute until veggies are slightly tender.
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5
Fold in precooked bite size chicken strips and stir together until warmed.
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6
Put saute chicken and vegetables to the side.
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7
Crack and separate two egg whites from the yolks and put into a glass bowl.
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8
Crack a third egg and beat together with the egg whites for about a minute or until fluffy.
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9
Mix the onion power, paprika, and celery seed into the egg batter.
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10
(Optional dash of nutmeg and lemon pepper for added flavor.
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11
).
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12
Spray a saute pan with non-stick cooking spray and set it over medium heat temperature.
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13
Pour the egg mixture into the pan and cook until you see the egg mixture begin to get solid.
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14
(Lower the heat setting to prevent the egg from cooking too fast.)
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15
Carefully, flip the egg over with the spatula on the other side in order to absorb the egg (running) moisture.
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16
Next, spread the sauteed veggies and shredded chicken mixture on top of 1/2 of the egg.
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17
Sprinkle a thin coating of shredded mozzarella on top of the egg and fold the omelet closed.
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18
Finally, sprinkle a thin coating of shredded cheddar cheese on top of the omelet.
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19
Turn the flame off from under the pan, and cover the omelet with a lid so the cheese can begin to melt (no longer than a minute).
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20
Serve on a plate immediately.
