Denver Omelette vegetarian
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 Tbsp extra virgin olive oil2 Tbsp onion, chopped4 cloves garlic, minced3 Tbsp diced red bell pepper1 4 oz can chunky portabella mushrooms5 cherry tomatoes, chopped2 oz baked tofu, mexican4 eggs1 tsp herb shaker1/2 Tbsp nutritional yeast1 tsp black pepper2 tsp Italian seasoning1/3 cup shredded cheese
Saute veggies and tofu in olive oil. Set aside.
Whisk eggs, nutritional yeast, pepper, Italian seasoning together. Pour into 10 inch skillet. Cook until almost done. Sprinkle cheese over eggs and allow to melt.
Add veggie mixture. Press veggies into eggs and cheese and cook a short time longer.
Serve.
Serving Size: half of a 10 inch skillet
Number of Servings: 2
Recipe submitted by SparkPeople user BETHELLENNASH.
Whisk eggs, nutritional yeast, pepper, Italian seasoning together. Pour into 10 inch skillet. Cook until almost done. Sprinkle cheese over eggs and allow to melt.
Add veggie mixture. Press veggies into eggs and cheese and cook a short time longer.
Serve.
Serving Size: half of a 10 inch skillet
Number of Servings: 2
Recipe submitted by SparkPeople user BETHELLENNASH.
Nutritional Info Amount Per Serving
- Calories: 391.4
- Total Fat: 26.2 g
- Cholesterol: 555.0 mg
- Sodium: 1,187.4 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 3.0 g
- Protein: 27.9 g
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