Veggie Omelet

Name: Veggie Omelet Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 2 large Egg fresh whole raw; .5 cup Spinach cooked; 3 mushroom Mushrooms cooked; 8 serving Cherry Tomatoes Fresh 1 Tomato; 1 serving 1/2 fresh avocado; 1 oz Athenos Reduced Fat Feta Cheese; .0625 cup Nonfat Plain Greek Yogurt (Kirkland); 14 gram(s) Butter (Kerrygold) Pure Irish Gold Foil 1T=14g

Minutes to Prepare: 5
Minutes to Cook: 10

Number of Servings: 1

Ingredients

2 large Egg, fresh, whole, raw .5 cup Spinach, cooked 3 mushroom Mushrooms, cooked 8 serving Cherry Tomatoes, Fresh, 1 Tomato 1 serving 1/2 fresh avocado 1 oz Athenos Reduced Fat Feta Cheese .0625 cup Nonfat Plain Greek Yogurt (Kirkland) 14 gram(s) Butter (Kerrygold) Pure Irish Gold Foil 1T=14g

Directions

Saute mushrooms and spinach with .5 tsp flash with a bit of water. Add avocado and tomatoes until nicely seared. Move to the side. Reheat skillet with the other tsp butter. Mix eggs drop in skillet. Let it cook on one side then flip. Place feta on one half of omelet add veggies and cover with blank side. Top with tsp of yogurt.

Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user DFWGAL.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 501.5
Total Fat: 37.8 g
Cholesterol: 412.6 mg
Sodium: 668.7 mg
Total Carbs: 19.5 g
Dietary Fiber: 10.5 g
Protein: 25.5 g

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