Veggie Omelet
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 315.1
- Total Fat: 19.8 g
- Cholesterol: 185.0 mg
- Sodium: 398.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 5.5 g
- Protein: 25.2 g
View full nutritional breakdown of Veggie Omelet calories by ingredient
Introduction
There are so many veggies inside it will make you slow you down when you eat and savor that Hot Fluffy oh so good for you omelet. There are so many veggies inside it will make you slow you down when you eat and savor that Hot Fluffy oh so good for you omelet.Number of Servings: 1
Ingredients
-
you will need:
1 whole egg
3 egg whites only
1 whole small zucchini
4 large mushrooms
1 small onion
5 stalks of Asparagus
1 tbsp Canola oil
Tips
Sometimes I add 1 tbsp of parm or cheddar to top depending on what I'm drinking :) You taste it better on top and use less then inside omelet I think.
I sometimes add fresh Garlic or switch the canola for coconut oil (makes it sweet)
Directions
Chop onion and throw in hot Saute pan with a drizzle of your oil
Cut Asparagus in bit size pieces and throw in pan and stir
Slice Zucchini and Mushrooms in half moons
add to pan. When everything looks like it's browning add a little (1 tbsp) water and cover 1 to 2 mins unless you like crunchy veggies.
Heat Omelet pan...Crack and whisk 1 egg and 3 whites with a pinch of pepper and a splash of cold water. Add rest of the oil to a screaming hot pan...look for ripples in oil...pour eggs and slowly push outside of omelet toward center all around the pan, rolling pan in circle till all liquid is out of the middle. Take your spatula and Flip the whole omelet over (even if your eyes are closed)
turn of heat...add veggies to 1/2 but not juice.....fold the other half over and Plate Up!
Serving Size: Makes 1 Big ol Omelet
Number of Servings: 1
Recipe submitted by SparkPeople user MSFOODIE.
Cut Asparagus in bit size pieces and throw in pan and stir
Slice Zucchini and Mushrooms in half moons
add to pan. When everything looks like it's browning add a little (1 tbsp) water and cover 1 to 2 mins unless you like crunchy veggies.
Heat Omelet pan...Crack and whisk 1 egg and 3 whites with a pinch of pepper and a splash of cold water. Add rest of the oil to a screaming hot pan...look for ripples in oil...pour eggs and slowly push outside of omelet toward center all around the pan, rolling pan in circle till all liquid is out of the middle. Take your spatula and Flip the whole omelet over (even if your eyes are closed)
turn of heat...add veggies to 1/2 but not juice.....fold the other half over and Plate Up!
Serving Size: Makes 1 Big ol Omelet
Number of Servings: 1
Recipe submitted by SparkPeople user MSFOODIE.