Veggie Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 eggs beaten and frothy1/4 cup yellow pepper1/4 cup red pepper1 oz. cheddar cheese shredded 2 TBS chopped onion1/4 cup chopped summer squash1/2 cup salsasalt and pepper to taste
Beat eggs until frothy. Set eggs aside. Chop peppers, onion, and squash. Spray a skillet with PAM cooking spray and cook chopped items until onion and peppers are done to the consistency you like (limp or chewy). Set aside veggie mixture in a bowl. In skillet with PAM, pour in eggs and let cook until the egg is partially done all the way through. Stir the middle of the egg to make sure all egg mixture is partially done. Egg should be fluffy to the consistency of scrambled eggs. Pour all veggies and all but one tablespoon of cheese into the middle of the egg. Fold one side of the egg over the veggie cheese mixture. Let cook on both sides until egg is set. Remove immediately to plate. Pour salsa over the top and decorate with remaining tablespoon of cheese.
Optional: dollop of no fat sour cream on top.
Number of Servings: 2
Recipe submitted by SparkPeople user SOSJAN.
Optional: dollop of no fat sour cream on top.
Number of Servings: 2
Recipe submitted by SparkPeople user SOSJAN.
Nutritional Info Amount Per Serving
- Calories: 166.1
- Total Fat: 10.0 g
- Cholesterol: 227.4 mg
- Sodium: 433.4 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.9 g
- Protein: 11.3 g
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