Arugula, Feta, & Balsamic Red Onion Omelet

Everybody has one of those weekends where you come to Monday feeling bloated and full. I wanted to start off my morning with something of substance, but I didn't want something too heavy. That is where this omelet came into play. It's a vegetarian omelet with some added freshness and a nice combination of sweet, salty, and bitter flavors.

Here's what you'll need:

-1 egg, 2 egg whites (3 eggs total)
-2 1/2 tbsp of feta cheese
-1/4 cup of fresh arugula
-1/8 red onion chopped
-1/2 tsp balsamic vinegar
-Salt and pepper to taste

Instructions:

1) In a bowl whisk together the 1 full egg and 2 egg whites. If you so choose you may make it all egg whites, all full eggs, or whatever combination you're feeling. I chose 1 egg and 2 egg whites to make it a little lighter, but I still get the healthy fats of the 1 egg yolk.
2) Heat up a skillet and toss in the chopped red onion. Let the onion cook for about a minute or so.
3) Add in the balsamic vinegar to the onion and continue to cook for another minute.
4) Remove the onion from the pan and place to the side. Wipe the pan clean.
5) Add the egg mixture to the pan and cover. This allows the steam from the pan to cook the top side of the eggs as well. Once the eggs are no longer runny, flip over the egg mixture.
6) Add feta evenly on top of the egg mixture and re-cover to melt the cheese a bit. At this point you can reduce or even turn off the heat.
7) After about a minute, add the arugula and red onion to the top of the eggs. Fold the omelet over and serve.

I chose to add a side of baked aspargus because I'm a sucker for asparagus. Other good side options might be a slice of Ezekiel toast with avocado and flax seed or mixed fruit if you aren't a fan of asparagus. I hope you enjoy, and I'd love to hear what you think!