Open Face Veggie Omelet

Name: Open Face Veggie Omelet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 10 medium sliced fresh mushrooms; 1 cup frozen broccoli florets; 2 slices of red onion; 3/4 cups of 100% liquid egg whites; 1/4 cup of Egg Beaters; 1/4 cup of pizza blend cheese; cooking spray; 1/4 tsp sea salt; any other salt free flavored seasoning of your choice

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 1

Ingredients

10 medium sliced fresh mushrooms1 cup frozen broccoli florets2 slices of red onion3/4 cups of 100% liquid egg whites1/4 cup of Egg Beaters1/4 cup of pizza blend cheesecooking spray1/4 tsp sea saltany other salt free flavored seasoning of your choice

Directions

Spray skillet with cooking spray. Start cooking broccoli first then add onions and mushrooms. Cook until mushrooms are done. Set veggies aside. Mix your Egg beaters and egg whites and put them in the skillet. Lift the sides of the egg mixture up for more liquid to go under already cooked portion. When most of the egg is cooked on top flip your eggs over and continue cooking the other side. When your eggs are ready slide onto plate. Take reserved veggies and put back in skillet for about 1 minute to warm up. Top egg with veggies and cover with cheese.

Serving Size: makes 1 omelet

Number of Servings: 1

Recipe submitted by SparkPeople user TERESAL43.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 271.4
Total Fat: 7.6 g
Cholesterol: 25.0 mg
Sodium: 1,057.7 mg
Total Carbs: 16.4 g
Dietary Fiber: 4.5 g
Protein: 33.8 g

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