Veggie Omelet

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 166.1
  • Total Fat: 10.0 g
  • Cholesterol: 227.4 mg
  • Sodium: 433.4 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 11.3 g

View full nutritional breakdown of Veggie Omelet calories by ingredient


Introduction

Low calorie, delicious and colorful omelet to start or end the day. Add fruit and/or wheat bread to round out this hearty meal. Low calorie, delicious and colorful omelet to start or end the day. Add fruit and/or wheat bread to round out this hearty meal.
Number of Servings: 2

Ingredients

    2 eggs beaten and frothy
    1/4 cup yellow pepper
    1/4 cup red pepper
    1 oz. cheddar cheese shredded
    2 TBS chopped onion
    1/4 cup chopped summer squash
    1/2 cup salsa
    salt and pepper to taste

Directions

Beat eggs until frothy. Set eggs aside. Chop peppers, onion, and squash. Spray a skillet with PAM cooking spray and cook chopped items until onion and peppers are done to the consistency you like (limp or chewy). Set aside veggie mixture in a bowl. In skillet with PAM, pour in eggs and let cook until the egg is partially done all the way through. Stir the middle of the egg to make sure all egg mixture is partially done. Egg should be fluffy to the consistency of scrambled eggs. Pour all veggies and all but one tablespoon of cheese into the middle of the egg. Fold one side of the egg over the veggie cheese mixture. Let cook on both sides until egg is set. Remove immediately to plate. Pour salsa over the top and decorate with remaining tablespoon of cheese.

Optional: dollop of no fat sour cream on top.

Number of Servings: 2

Recipe submitted by SparkPeople user SOSJAN.