Breakfast Omelette - JBL
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 serving Eggland's Best Large Egg .13 tbsp Extra Virgin Olive Oil 60 gram(s) bell pepper, red, sweet, raw .56 oz Fage - 0%, plain 12 grams Sunflower Seeds, without salt 0.125 cup Colby and Monterey Jack Cheese shredded 1 tbsp Kroger Real Bacon Bits
Heat the skillet just below medium (3.5 on my electic stove). Add olive oil to skillet using Mysto sprayer. Scramble egg and add to skillet. Next add bacon bits, and bell pepper. I add them on the right side. Add the sunflower seeds. I add these on the left side. Once the top of the egg is dry, add the cheese on the left side on top of the seeds. Wait a little bit until the cheese on the side of the pan starts to melt and fold the cheese/seed side over on the bacon/pepper side. I do not wait long as I don't like the taste of the egg if it starts to brown. Plate immediately. Add the Greek Yogurt on top of the omelette.
Serving Size: Makes one 8" omelette folded in half
Number of Servings: 1
Recipe submitted by SparkPeople user JBLANE001.
Serving Size: Makes one 8" omelette folded in half
Number of Servings: 1
Recipe submitted by SparkPeople user JBLANE001.
Nutritional Info Amount Per Serving
- Calories: 234.5
- Total Fat: 16.9 g
- Cholesterol: 192.1 mg
- Sodium: 359.3 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 2.5 g
- Protein: 15.8 g
Member Reviews