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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 106.2
  • Total Fat: 4.2 g
  • Cholesterol: 110.8 mg
  • Sodium: 241.4 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 12.3 g

View full nutritional breakdown of Rainbow Veggie Omelet calories by ingredient
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Rainbow Veggie Omelet

Submitted by: HAPPYMOM8

Introduction

1/2 cup Egg Beaters
1 Large Egglands Best Egg
2 Tablespoons Green Pepper
2 Tablespoons Red Pepper
2 Tablespoons Yellow Pepper
2 tablespoons green onions
2 tablespoons mushrooms
2 Tablespooons Parmeson cheese
Dash Seasoning and ground pepper(optional)
1/2 cup Egg Beaters
1 Large Egglands Best Egg
2 Tablespoons Green Pepper
2 Tablespoons Red Pepper
2 Tablespoons Yellow Pepper
2 tablespoons green onions
2 tablespoons mushrooms
2 Tablespooons Parmeson cheese
Dash Seasoning and ground pepper(optional)

Number of Servings: 2

Ingredients

    Egg Beaters
    Egglands Best Eggs
    Green Pepper
    Red Pepper
    Yellow Pepper
    Green onions
    Mushrooms
    Parmeson Cheese

Directions

Previously I had quartered one each red, green, and yellow peppers,and bagged them up with 1 green onion and 2 fresh mushrooms and froze for later use.
Step 1- Remove one bag from freezer-Place in glass bowl and zap in Microwave for 30 seconds.
Chop each piece. Set side
Step 2- Whisk together 1/2 cup of Egg Beaters with 1 fresh egg.
Step 3- Spray small frying pan with Olive Oil.
Step 4- Add chopped veggies (add seasonings as desired) and cook on Medium heat only until half done. Remove from pan and set aside.
Step 5- Spray pan again with Olive Oil. Add Whisked eggs and cook until slightly moist on top-lifting edges of eggs until all is cooked.
Step 6- Add cooked veggies on top of one half ,sprinkle with parmeson cheese and flip over the remaining half.

Makes 2 - 1 cup servings


Number of Servings: 2

Recipe submitted by SparkPeople user HAPPYMOM8.






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