Veggie Omelette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 large Egg, fresh, whole, raw 1.5 fl oz Milk, 1% 2 pat (1" sq, 1/3" high) Butter, unsalted 10 leaf Spinach, fresh 2 small Mushrooms, fresh
Take 10 Fresh Baby spinach leaves and cut off stems; then chop.
Chop two baby portabella mushrooms.
In a pan saute spinach and mushrooms in one tab of butter.
When done set aside.
In a bowl whisk eggs and milk
In the same pan melt the remaining butter
Now add the eggs to the pan, when it start to cook and not be liquid add mushroom mixture to one side and flip the other side of the egg on top.
Cook to liking!
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user GSAMOM.
Chop two baby portabella mushrooms.
In a pan saute spinach and mushrooms in one tab of butter.
When done set aside.
In a bowl whisk eggs and milk
In the same pan melt the remaining butter
Now add the eggs to the pan, when it start to cook and not be liquid add mushroom mixture to one side and flip the other side of the egg on top.
Cook to liking!
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user GSAMOM.
Nutritional Info Amount Per Serving
- Calories: 262.2
- Total Fat: 18.6 g
- Cholesterol: 396.2 mg
- Sodium: 243.0 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 2.4 g
- Protein: 17.7 g
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