Omelet with bacon, onion, tomato, mushroom, pepper

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 220.3
  • Total Fat: 11.8 g
  • Cholesterol: 375.0 mg
  • Sodium: 822.1 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 20.9 g

View full nutritional breakdown of Omelet with bacon, onion, tomato, mushroom, pepper calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

This makes a nice breakfast or a supper dish with a tossed salad. I sometimes change it up by adding spinach or broccoli. Substitute diced ham instead of bacon. Add herbs or use parmesan cheese instead of the cheddar. This makes a nice breakfast or a supper dish with a tossed salad. I sometimes change it up by adding spinach or broccoli. Substitute diced ham instead of bacon. Add herbs or use parmesan cheese instead of the cheddar.
Number of Servings: 1

Ingredients

    2 large eggs, beaten
    1 T. chopped onion
    1 T real bacon bits, or 1 slice of cooked bacon, crumbled
    1 T chopped green pepper
    1/2 a medium tomato, diced
    1 slice Borden sharp cheddar fat free singles
    1 large mushroom, sliced
    Fat free cooking spray

Directions

Heat a nonstick saute pan over medium high heat. Give it a spray of Pam. Saute your chopped vegetables to your liking. Add your seasonings, such as salt, pepper, garlic, herbs. Saute just until they smell good. Then add the beaten eggs. Stir once, then let cook until the eggs are almost set. Add the cheese slice and then fold the omelet in half. Serve.

Serving Size: Makes 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user BEATRIMSOON.

Rate This Recipe