Veggie Omelette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 large Egg, fresh, whole, raw 2 oz Farmer's Cheese, Fresh Cheese .5 cup, pieces or slices Mushrooms, fresh .25 cup, chopped Onions, raw 50 gram(s) bell pepper, red, sweet, raw 1 1tsp Olive Oil .25 cup Milk, nonfat (skim milk) 1 dash Salt 0.25 tsp Black Pepper, Freshly Ground (by MEJ168) 1 tsp Parsley, dried .5 tsp Garlic powder
1) Dice the onion, mushrooms, and bell pepper. Fry it in the oil, and set it aside.
2) Grate about 2 ounces of cheese, and set aside.
3) In a bowl, whisk the egg with the salt, pepper, parsley, and garlic powder. Add a touch of skim milk.
4) Heat your pan, and add a bit more oil if needed. Pour the egg mixture into the pan. Leave it cook to form a pancake shape. Sprinkle on the cooked vegetables, and cover with the cheese.
5) Continue to cook the omelette, until the cheese is melted. Fold the omelette, and divide it in half. Serve.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user TESTYCATLADYP.
2) Grate about 2 ounces of cheese, and set aside.
3) In a bowl, whisk the egg with the salt, pepper, parsley, and garlic powder. Add a touch of skim milk.
4) Heat your pan, and add a bit more oil if needed. Pour the egg mixture into the pan. Leave it cook to form a pancake shape. Sprinkle on the cooked vegetables, and cover with the cheese.
5) Continue to cook the omelette, until the cheese is melted. Fold the omelette, and divide it in half. Serve.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user TESTYCATLADYP.
Nutritional Info Amount Per Serving
- Calories: 203.4
- Total Fat: 13.2 g
- Cholesterol: 201.6 mg
- Sodium: 274.1 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.2 g
- Protein: 14.5 g
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