Roasted Veggie Omelet
- Number of Servings: 2
Ingredients
2 tsp olive oil1 TBSP Dried Italian Seasoning4 large eggs1/2 cup red bell pepper, chopped1/2 cup onion, chopped1/2 cup mushrooms, chopped1 cup zucchini, chopped2 slices 2% American cheeseI Can't Believe Its Not Butter Spray, or other cooking spray
Heat oven to 425 degrees. Toss vegetables with olive oil and seasoning and roast for 25-40 minutes until browned. Use immediately or store and use later.
Spray a non-stick saucepan with cooking spray or ICBINB spray, place over medium heat, and warm 2 cups of veggies (if not already warm from oven). Beat eggs together and pour over veggies. Tear cheese into pieces and drop over eggs and veggies. Push edges of omelet towards center, tipping pan until all the egg is set. Flip one half of omelet over the other and remove from heat. Cut into 2 portions and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user HALEGENTRY.
Spray a non-stick saucepan with cooking spray or ICBINB spray, place over medium heat, and warm 2 cups of veggies (if not already warm from oven). Beat eggs together and pour over veggies. Tear cheese into pieces and drop over eggs and veggies. Push edges of omelet towards center, tipping pan until all the egg is set. Flip one half of omelet over the other and remove from heat. Cut into 2 portions and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user HALEGENTRY.
Nutritional Info Amount Per Serving
- Calories: 280.3
- Total Fat: 17.3 g
- Cholesterol: 435.0 mg
- Sodium: 428.8 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.8 g
- Protein: 18.4 g
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