Roasted Veggie Omelet
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 280.3
- Total Fat: 17.3 g
- Cholesterol: 435.0 mg
- Sodium: 428.8 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.8 g
- Protein: 18.4 g
View full nutritional breakdown of Roasted Veggie Omelet calories by ingredient
Introduction
Roasted veggies are easy and good for you. They store well and leftovers make a great omelet for breakfast or as part of a light dinner. Roasted veggies are easy and good for you. They store well and leftovers make a great omelet for breakfast or as part of a light dinner.Number of Servings: 2
Ingredients
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2 tsp olive oil
1 TBSP Dried Italian Seasoning
4 large eggs
1/2 cup red bell pepper, chopped
1/2 cup onion, chopped
1/2 cup mushrooms, chopped
1 cup zucchini, chopped
2 slices 2% American cheese
I Can't Believe Its Not Butter Spray, or other cooking spray
Directions
Heat oven to 425 degrees. Toss vegetables with olive oil and seasoning and roast for 25-40 minutes until browned. Use immediately or store and use later.
Spray a non-stick saucepan with cooking spray or ICBINB spray, place over medium heat, and warm 2 cups of veggies (if not already warm from oven). Beat eggs together and pour over veggies. Tear cheese into pieces and drop over eggs and veggies. Push edges of omelet towards center, tipping pan until all the egg is set. Flip one half of omelet over the other and remove from heat. Cut into 2 portions and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user HALEGENTRY.
Spray a non-stick saucepan with cooking spray or ICBINB spray, place over medium heat, and warm 2 cups of veggies (if not already warm from oven). Beat eggs together and pour over veggies. Tear cheese into pieces and drop over eggs and veggies. Push edges of omelet towards center, tipping pan until all the egg is set. Flip one half of omelet over the other and remove from heat. Cut into 2 portions and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user HALEGENTRY.