Omelet (3 egg, vegetables only)

Name: Omelet (3 egg, vegetables only) Recipe
Yield: 1
Ingredients: 1/8 c. green pepper; 1/8 c. red pepper; 1/8 c. onion; 1/8 c. mushroom; 1/2 tbsp extra virgin olive oil; 3 eggs; 1 tbsp water; herbs de provence

Number of Servings: 1

Ingredients

1/8 c. green pepper1/8 c. red pepper1/8 c. onion1/8 c. mushroom1/2 tbsp extra virgin olive oil3 eggs1 tbsp waterherbs de provence

Directions

fry up onions and mushrooms, and when onions translucent, add peppers. Cook until beginning to soften. Remove from pan. Scramble the eggs with the water. Pour egg mixture into the pan and cook until starting to set. Top of egg mixture should be beginning to solidify. Place vegetables on half of the egg. Slide spatula/flipper under the other half of the egg, making sure the egg is completely loosened from the pan. (using a good non-stick pan makes this a snap. Flip the egg over top of the vegetables. Cook for a short time and then slide the spatula under the egg and loosen up the rest. Flip the omelet over to cook the other side. Should only need a couple of minutes at most. Slide onto a plate and enjoy.

Serving Size: 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user SPUDMCDUFF.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving