My breakfast omelette

Name: My breakfast omelette Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Ingredients: 2.0 tbsp Sweet peppers (bell); 0.25 cup sliced Summer Squash; 0.5 plum tomato Red Ripe Tomatoes; 0.5 cup pieces or slices Mushrooms fresh; 1.0 tbsp chopped Scallions raw; 2.0 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white); 1.0 large Egg fresh whole raw; 1.0 oz Mozzarella Cheese part skim milk

Minutes to Prepare: 20
Minutes to Cook: 5

Number of Servings: 1

Ingredients

2.0 tbsp Sweet peppers (bell)0.25 cup, sliced Summer Squash0.5 plum tomato Red Ripe Tomatoes0.5 cup, pieces or slices Mushrooms, fresh1.0 tbsp chopped Scallions, raw2.0 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white)1.0 large Egg, fresh, whole, raw1.0 oz Mozzarella Cheese, part skim milk

Directions

Dice all ingredients into small five with the exception of the tomato. You want top seed it and then cut into a little larger dice. Mix egg and whites together. Use a good non stick pan and give it a quick spray of Pam. Saute the pepper, scallions, summer squash and mushrooms until soft then add the tomatoes. Don't add more fast but use a splash of chicken or veggie stock cook until soft and stock absorbed. Add egg with heart on low, move egg around until almost set. Add the cheese and fold. When firm put it on plate. Note" I usually use shredded Parmesan cheese in the same amount because it saves fast and calories, but I was out. Use fresh grated not the stuff in the can. Hope you enjoy

Serving Size: 1 serving

Number of Servings: 1.0

Recipe submitted by SparkPeople user PEARLEMMA.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 186.3
Total Fat: 9.6 g
Cholesterol: 202.4 mg
Sodium: 259.2 mg
Total Carbs: 6.3 g
Dietary Fiber: 1.6 g
Protein: 18.5 g

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