Garden Variety Omlet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Filling 1/4 cup sliced (1/4-inch-thick) zucchini 1/4 cup thinly sliced onion 1/4 cup chopped red bell pepper (1/4 medium) 1/4 cup chopped yellow or green bell pepper (1/4 medium) 1/4 cup sliced fresh mushrooms 1/4 teaspoon salt Dash pepper Omelet 1 carton (8 oz) fat-free egg product (1 cup) or 4 eggs 1 tablespoon fat-free (skim) milk Toppings 1/4 cup shredded reduced-fat Swiss cheese (1 oz) 1 small plum (Roma) tomato, sliced
1 . Cut zucchini slices into quarters. Heat 10- or 8-inch nonstick skillet with sloping sides (omelet pan) over medium heat. Add zucchini and remaining filling ingredients; cook 4 to 6 minutes, stirring occasionally, until tender. Remove cooked vegetables from skillet; place on plate and cover to keep warm. Cool skillet 1 minute; wipe clean with paper towel.
2 . In small bowl, mix egg product and milk. Heat same skillet over medium heat. Pour egg mixture into skillet; cook 4 to 5 minutes without stirring but lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until mixture is set but top is still moist.
3 . Spoon cooked vegetables onto half of omelet; sprinkle with cheese. With wide spatula, loosen edge of omelet and fold over vegetables. Arrange tomato slices on top of omelet.
Number of Servings: 2
Recipe submitted by SparkPeople user CJACOB1.
2 . In small bowl, mix egg product and milk. Heat same skillet over medium heat. Pour egg mixture into skillet; cook 4 to 5 minutes without stirring but lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until mixture is set but top is still moist.
3 . Spoon cooked vegetables onto half of omelet; sprinkle with cheese. With wide spatula, loosen edge of omelet and fold over vegetables. Arrange tomato slices on top of omelet.
Number of Servings: 2
Recipe submitted by SparkPeople user CJACOB1.
Nutritional Info Amount Per Serving
- Calories: 173.4
- Total Fat: 6.7 g
- Cholesterol: 9.7 mg
- Sodium: 295.2 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.8 g
- Protein: 19.9 g
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