Confetti Omelette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 C Egg substitute2 extra large fresh eggs2 Tbsp chopped scallions2 Tbsp minced red bell pepper (or hot pepper)1 ounce low fat cheddar or Colby cheese1 tsp canola oil
1. Mince the pepper and scallion.
2. Combine 1 cup of egg substitute with the 2 whole eggs and stir or whisk.
3. Heat a nonstick pan to medium-high heat and add the canola oil. Add the minced pepper and scallion to the pan and cook in the oil for 2 to 3 minutes until the vegetables begin to soften.
4. Add the egg mixture and stir to incorporate the onions and peppers. Continue cooking for another 5 to 10 minutes, lifting edges of omelette to allow uncooked egg to run under cooked areas until eggs are set.
5. Turn heat off and place a cover over cooked omelette for the last 1 to 2 minutes to set the top.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user WONDERGIRL50.
2. Combine 1 cup of egg substitute with the 2 whole eggs and stir or whisk.
3. Heat a nonstick pan to medium-high heat and add the canola oil. Add the minced pepper and scallion to the pan and cook in the oil for 2 to 3 minutes until the vegetables begin to soften.
4. Add the egg mixture and stir to incorporate the onions and peppers. Continue cooking for another 5 to 10 minutes, lifting edges of omelette to allow uncooked egg to run under cooked areas until eggs are set.
5. Turn heat off and place a cover over cooked omelette for the last 1 to 2 minutes to set the top.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user WONDERGIRL50.
Nutritional Info Amount Per Serving
- Calories: 98.1
- Total Fat: 4.6 g
- Cholesterol: 125.9 mg
- Sodium: 196.4 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.2 g
- Protein: 11.5 g
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