Gorgonzola Omelet with Grilled Vegetables
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 151.6
- Total Fat: 9.8 g
- Cholesterol: 220.5 mg
- Sodium: 214.8 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.9 g
- Protein: 10.3 g
View full nutritional breakdown of Gorgonzola Omelet with Grilled Vegetables calories by ingredient
Introduction
A wonderful combination of fresh flavors from the grilled vegetables combine with gorgongola cheese crumbles giving a new flavor to an old favorite - the omelet. A wonderful combination of fresh flavors from the grilled vegetables combine with gorgongola cheese crumbles giving a new flavor to an old favorite - the omelet.Number of Servings: 2
Ingredients
-
2 Large Eggs
1/4 Sweet Red Bell Pepper
6 Fresh Green Beans
6 Spears Fresh Asparagus (5" in length)
1 Slice Fresh Onion
1 Clove Garlic
1 Tsp. Gorgonzola Cheese Crumbles
.10 Cup Shredded 2% Mexican Cheese Blend
1 T Medium Salsa
1 Tsp. Extra Light Olive Oil
Directions
Wash and dice fresh vegetables. Peal and crush garlic clove. Place above ingredients in a bowl and add the olive oil, stirring to coat the vegetables.
Add the coated vegetables to a preheated George Foreman grill. Close the lid and grill for 6 to 8 minutes, or until the vegetables reach a desired tenderness and color. Remove from the grill and set aside.
Meanwhile, while the vegetables are grilling, whip the eggs in a bowl and pour into a preheated non-stick fry pan. Spreading the eggs over the bottom of the pan, lift gently with a spatula to allow the eggs to cook evenly.
After the eggs are sufficiently cooked, sprinkle the surface of the omelet with the gorgonzola crumbles and then te shredded Mexican cheese blend.
Once the cheeses have melted into the surface of the omelet, remove from heat. Add the roasted vegetables on top of the melted cheese ad fold the filled omelet in half. Slide onto a serving plate, adding the salsa to the top.
Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user REALLYROSE.
Add the coated vegetables to a preheated George Foreman grill. Close the lid and grill for 6 to 8 minutes, or until the vegetables reach a desired tenderness and color. Remove from the grill and set aside.
Meanwhile, while the vegetables are grilling, whip the eggs in a bowl and pour into a preheated non-stick fry pan. Spreading the eggs over the bottom of the pan, lift gently with a spatula to allow the eggs to cook evenly.
After the eggs are sufficiently cooked, sprinkle the surface of the omelet with the gorgonzola crumbles and then te shredded Mexican cheese blend.
Once the cheeses have melted into the surface of the omelet, remove from heat. Add the roasted vegetables on top of the melted cheese ad fold the filled omelet in half. Slide onto a serving plate, adding the salsa to the top.
Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user REALLYROSE.
