Open Face Veggie Omelet

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 271.4
  • Total Fat: 7.6 g
  • Cholesterol: 25.0 mg
  • Sodium: 1,057.7 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 4.5 g
  • Protein: 33.8 g

View full nutritional breakdown of Open Face Veggie Omelet calories by ingredient


Introduction

I made this in an 8" skillet. The eggs come out kind of thick looking. You could make this in a larger skillet and fold over like a real omelet. You can also substitute and blend or flavored cheese(note this will change the nutritional value). You could also use your favorite veggies. I also used some Chipotle seasoning for a little heat. I made this in an 8" skillet. The eggs come out kind of thick looking. You could make this in a larger skillet and fold over like a real omelet. You can also substitute and blend or flavored cheese(note this will change the nutritional value). You could also use your favorite veggies. I also used some Chipotle seasoning for a little heat.
Number of Servings: 1

Ingredients

    10 medium sliced fresh mushrooms
    1 cup frozen broccoli florets
    2 slices of red onion
    3/4 cups of 100% liquid egg whites
    1/4 cup of Egg Beaters
    1/4 cup of pizza blend cheese
    cooking spray
    1/4 tsp sea salt
    any other salt free flavored seasoning of your choice

Directions

Spray skillet with cooking spray. Start cooking broccoli first then add onions and mushrooms. Cook until mushrooms are done. Set veggies aside. Mix your Egg beaters and egg whites and put them in the skillet. Lift the sides of the egg mixture up for more liquid to go under already cooked portion. When most of the egg is cooked on top flip your eggs over and continue cooking the other side. When your eggs are ready slide onto plate. Take reserved veggies and put back in skillet for about 1 minute to warm up. Top egg with veggies and cover with cheese.

Serving Size: makes 1 omelet

Number of Servings: 1

Recipe submitted by SparkPeople user TERESAL43.