Mom's Alfalfa Sprout Omlette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Egg, fresh, 4 largeMushrooms, fresh, 1.5 cup, pieces or slicesSliced Peppers, sweet, red, fresh, 1.5 mediumBecel light margerine, 2 tspBecel light margerine, 2 tsp*Onion powder, .5 tbspPepper, black, .5 tbspSalt, 0.5 tspSesoning Salt -.5 tspAlfalfa sprouts, 1 cupOptional:1 cup shredded cheddar cheese
Fry up mushrooms and sliced red pepper with margerine, onion powder, and seasoning salt. Put in a oven-safe bowl in a warm oven to keep warm. Wash the pan. Spray pan with cooking spray. Put eggs in a bowl and whisk with salt and pepper. Put second amount of margerine in pan and sizzle on medium heat. Pour in eggs and immediately cover with alfalfa sprouts (pulling out in bunches). Cover the pan and every few seconds move it around so some of the uncooked egg goes around the edges. After a few minutes, when you can lift the edge of the eggs and see that they are kind of brown and ready to turn, take the pan to the sink and use a large flipper to flip the eggs over in the pan.
Turn the heat down to low, sprinkle cheese over eggs (if adding cheese), then add the mushroom/pepper mixture to one side, flip the other side over that mixture. Let it warm a minute or so to melt the cheese if added. Cut in half. Serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user QUEENYEESH.
Turn the heat down to low, sprinkle cheese over eggs (if adding cheese), then add the mushroom/pepper mixture to one side, flip the other side over that mixture. Let it warm a minute or so to melt the cheese if added. Cut in half. Serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user QUEENYEESH.
Nutritional Info Amount Per Serving
- Calories: 216.7
- Total Fat: 12.6 g
- Cholesterol: 425.0 mg
- Sodium: 1,325.2 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 3.3 g
- Protein: 15.9 g
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