Breakfast omelet
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 277.8
- Total Fat: 15.0 g
- Cholesterol: 395.3 mg
- Sodium: 421.1 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.9 g
- Protein: 25.0 g
View full nutritional breakdown of Breakfast omelet calories by ingredient
Introduction
This single serving veggie packed omelet is high in protein (25g), low in carbs (12 g) and a real vitamin A and C boost! This single serving veggie packed omelet is high in protein (25g), low in carbs (12 g) and a real vitamin A and C boost!Number of Servings: 1
Ingredients
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2 medium eggs
36 gram low fat mozzarella cheese, grated
1/2 red sweet bell pepper, chopped
1/4 cup skim milk
1 tsp garlic chopped
1 stalk of celery chopped
1.5 ounces of chopped baby spinach
Directions
Start by preparing all the vegetables, because that will be your omelet filling. After chopping them, fry them a little in a non-stick pan (it cuts down on oil/ fat usage). When they are hot and softer, set the vegetables aside in a bowl.
Beat the eggs together with the milk. Pour the mixture into a non-stick frying pan and swirl around to cover the bottom of the pan. The mixture is enough to fill a large pan. Once the omelet is cooked all over (you'll be able to see the top has hardened too), scoop the vegetables onto one half to the omelet. Sprinkle the cheese over the vegetables (or mix with the vegetables before scooping onto the omelet). Then carefully fold the half without filling over the half with filling and cook a little longer to allow the cheese to melt. Once complete, put the omelet into plate and serve warm.
Makes 1 giant omelet (about 1/2 plate full)
Number of Servings: 1
Recipe submitted by SparkPeople user PSALM34V7.
Beat the eggs together with the milk. Pour the mixture into a non-stick frying pan and swirl around to cover the bottom of the pan. The mixture is enough to fill a large pan. Once the omelet is cooked all over (you'll be able to see the top has hardened too), scoop the vegetables onto one half to the omelet. Sprinkle the cheese over the vegetables (or mix with the vegetables before scooping onto the omelet). Then carefully fold the half without filling over the half with filling and cook a little longer to allow the cheese to melt. Once complete, put the omelet into plate and serve warm.
Makes 1 giant omelet (about 1/2 plate full)
Number of Servings: 1
Recipe submitted by SparkPeople user PSALM34V7.