Shallot & Cheddar Cheese Omelet
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 177.2
- Total Fat: 9.0 g
- Cholesterol: 25.0 mg
- Sodium: 411.2 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.0 g
- Protein: 18.3 g
View full nutritional breakdown of Shallot & Cheddar Cheese Omelet calories by ingredient
Introduction
Delightful Breakfast Delightful BreakfastNumber of Servings: 1
Ingredients
-
1TBSP of Finely Chopped Shallots (May Be Substituted with 35 Grams of Finely Chopped Onions for 6 More Calories)
1/2 Cup of Egg Beaters
1/4 Cup of Shredded Sharp or Mild Cheddar Cheese (Whichever You Prefer)
Directions
Finely chop your shallots or onions.
Grease a frying pan with no calorie non-stick cooking spray.
Place shallot / onions in your frying pan and cook to desired tenderness. Set aside.
Re-spray frying pan, if necessary. Pour Egg Beaters into the frying pan and swirl the pan around to coat. Use spatula to gently lift the edges around the eggs, and then, continue the process of swirling and lifting the edges until the Egg Beaters no longer appear liquidy. At that point, pour your cooked shallots / onions and your cheese onto one side of the pan (with the Egg Beaters already on it), and once the filling is on the Egg Beaters, left the other side of the Egg Beaters over the filling. Allow the now semi-circle omelet to cook for about a minute on that side, and then, flip and allow it to cook for a minute on the other side (or, until the cheese is melted).
Serve and enjoy!
(I like mine with a TBSP of ketchup which would add 15 calories to the above total)
This makes 1 serving.
Number of Servings: 1
Recipe submitted by SparkPeople user JENNIEPAGE.
Grease a frying pan with no calorie non-stick cooking spray.
Place shallot / onions in your frying pan and cook to desired tenderness. Set aside.
Re-spray frying pan, if necessary. Pour Egg Beaters into the frying pan and swirl the pan around to coat. Use spatula to gently lift the edges around the eggs, and then, continue the process of swirling and lifting the edges until the Egg Beaters no longer appear liquidy. At that point, pour your cooked shallots / onions and your cheese onto one side of the pan (with the Egg Beaters already on it), and once the filling is on the Egg Beaters, left the other side of the Egg Beaters over the filling. Allow the now semi-circle omelet to cook for about a minute on that side, and then, flip and allow it to cook for a minute on the other side (or, until the cheese is melted).
Serve and enjoy!
(I like mine with a TBSP of ketchup which would add 15 calories to the above total)
This makes 1 serving.
Number of Servings: 1
Recipe submitted by SparkPeople user JENNIEPAGE.