Grilled Vegetables Omelette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 tsp. olive oil1 red bell pepper1 yellow onion1 zucchini1 summer squashCanola spray oil or other spray oil (3 -4 second spray)3/4 cup egg beaters1 tbsp. 2% milk (or use any milk)1/2 tsp. salt or to taste1/2 tsp. pepper or to taste1/3 cup grated reduced fat monterey jack cheese
Start heating the outdoor or indoor grill (I use a George Foreman countertop grill) or preheat the broiler (450 degrees if using oven).
Trim veggies and cut into large 1/4 inch thick slices. Brush veggies to coat lightly with the olive oil. Grill or broil for 5 minutes, flip, and grill about 3 minutes more or until brown in places and tender (oven time may be longer).
While veggies are cooking, spray a large nonstick skillet with spray oil and heat over medium heat. While it heats, beat together egg beaters, milk, and half the salt and pepper, and grate the cheese.
When veggies are done, season with the rest of the salt and pepper and roughly chop 2 slices of each vegetable for the omelette filling. Pour egg mixture into skillet and cook until nearly set, 3-5 minutes. Add cheese and then chopped vegetables to one side of the omelette. Fold the other side of the omelette on top to make a semicircle and cook another 1-2 minutes or until set. Cut in half and serve. Serve additional veggies on the side or save for later (nutrition info is for omelette and all the veggies).
Makes 2 servings (each 1/2 of omelette plus 1/2 the extra vegetables).
Number of Servings: 2
Recipe submitted by SparkPeople user BOONZIE.
Trim veggies and cut into large 1/4 inch thick slices. Brush veggies to coat lightly with the olive oil. Grill or broil for 5 minutes, flip, and grill about 3 minutes more or until brown in places and tender (oven time may be longer).
While veggies are cooking, spray a large nonstick skillet with spray oil and heat over medium heat. While it heats, beat together egg beaters, milk, and half the salt and pepper, and grate the cheese.
When veggies are done, season with the rest of the salt and pepper and roughly chop 2 slices of each vegetable for the omelette filling. Pour egg mixture into skillet and cook until nearly set, 3-5 minutes. Add cheese and then chopped vegetables to one side of the omelette. Fold the other side of the omelette on top to make a semicircle and cook another 1-2 minutes or until set. Cut in half and serve. Serve additional veggies on the side or save for later (nutrition info is for omelette and all the veggies).
Makes 2 servings (each 1/2 of omelette plus 1/2 the extra vegetables).
Number of Servings: 2
Recipe submitted by SparkPeople user BOONZIE.
Nutritional Info Amount Per Serving
- Calories: 203.8
- Total Fat: 7.6 g
- Cholesterol: 9.0 mg
- Sodium: 857.5 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 5.5 g
- Protein: 16.9 g
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