Low calorie Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
300gr of Onions, chopped450gr of mixed bell peppers, chopped600gr mixed mushrooms (chestnut + white closed cap) in halves10 large fresh eggs2 tbsp of Extra Virgin Olive Oil2 red ripe tomato, sliced in thin slices150gr grated low fat cheddar cheese
Chop all the vegetables.
In a deep frying pan, saute all the vegetables except for the tomatoes for about 10 minutes.
Tip them over in a rectangular oven pyrex of about 7-8cm deep, lightly sprinkle a tiny bit of flour on top of them and let them cool down a bit.
Whisk the 10 eggs and pour the mixture on top of your vegetables.
Slice the tomatoes in thin slices and nicely cover the surface of your egg and veggies mix with the slices.
Cover with tin foil and bake at about 200degrees for 30 minutes.
Remove the tin foil, spread the grated cheese on top of the omelet and let it bake for another 10-15 minutes, till the cheese is golden brown and crispy.
Serving Size: 6 square 10x10 servings
In a deep frying pan, saute all the vegetables except for the tomatoes for about 10 minutes.
Tip them over in a rectangular oven pyrex of about 7-8cm deep, lightly sprinkle a tiny bit of flour on top of them and let them cool down a bit.
Whisk the 10 eggs and pour the mixture on top of your vegetables.
Slice the tomatoes in thin slices and nicely cover the surface of your egg and veggies mix with the slices.
Cover with tin foil and bake at about 200degrees for 30 minutes.
Remove the tin foil, spread the grated cheese on top of the omelet and let it bake for another 10-15 minutes, till the cheese is golden brown and crispy.
Serving Size: 6 square 10x10 servings
Nutritional Info Amount Per Serving
- Calories: 273.0
- Total Fat: 15.1 g
- Cholesterol: 315.3 mg
- Sodium: 280.5 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.2 g
- Protein: 21.5 g
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