"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.