Rainbow Veggie Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Egg BeatersEgglands Best EggsGreen PepperRed PepperYellow PepperGreen onions MushroomsParmeson Cheese
Previously I had quartered one each red, green, and yellow peppers,and bagged them up with 1 green onion and 2 fresh mushrooms and froze for later use.
Step 1- Remove one bag from freezer-Place in glass bowl and zap in Microwave for 30 seconds.
Chop each piece. Set side
Step 2- Whisk together 1/2 cup of Egg Beaters with 1 fresh egg.
Step 3- Spray small frying pan with Olive Oil.
Step 4- Add chopped veggies (add seasonings as desired) and cook on Medium heat only until half done. Remove from pan and set aside.
Step 5- Spray pan again with Olive Oil. Add Whisked eggs and cook until slightly moist on top-lifting edges of eggs until all is cooked.
Step 6- Add cooked veggies on top of one half ,sprinkle with parmeson cheese and flip over the remaining half.
Makes 2 - 1 cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user HAPPYMOM8.
Step 1- Remove one bag from freezer-Place in glass bowl and zap in Microwave for 30 seconds.
Chop each piece. Set side
Step 2- Whisk together 1/2 cup of Egg Beaters with 1 fresh egg.
Step 3- Spray small frying pan with Olive Oil.
Step 4- Add chopped veggies (add seasonings as desired) and cook on Medium heat only until half done. Remove from pan and set aside.
Step 5- Spray pan again with Olive Oil. Add Whisked eggs and cook until slightly moist on top-lifting edges of eggs until all is cooked.
Step 6- Add cooked veggies on top of one half ,sprinkle with parmeson cheese and flip over the remaining half.
Makes 2 - 1 cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user HAPPYMOM8.
Nutritional Info Amount Per Serving
- Calories: 106.2
- Total Fat: 4.2 g
- Cholesterol: 110.8 mg
- Sodium: 241.4 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.8 g
- Protein: 12.3 g
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