2 Eggs and Cheese Omelet with Onion, Tomato, Capsicum and Parsley
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 311.6
- Total Fat: 20.6 g
- Cholesterol: 348.5 mg
- Sodium: 2,672.9 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.5 g
- Protein: 18.3 g
View full nutritional breakdown of 2 Eggs and Cheese Omelet with Onion, Tomato, Capsicum and Parsley calories by ingredient
Introduction
A nice Veggie Omelet for the extra fiber A nice Veggie Omelet for the extra fiberNumber of Servings: 1
Ingredients
-
Egg, fresh, whole, raw, 2 medium (remove)
I Can't Believe It's Not Butter, Light Spread (Soft), 1 Tbsp, 1 serving (remove)
*Capsicum, 35 gram (remove)
*Tomatoes, red, ripe, raw, year round average, 1 small whole (2-2/5" dia) (remove)
Onions, raw, 1 small (remove)
Parsley, 1 tbsp (remove)
Cheddar Cheese, 20 grams (remove)
Salt, 1 tsp (remove)
Pepper, black, 1 tsp (remove)
Tips
For Low Carbers, eat with a side salad
Directions
Slice Onion, Tomato, Capsicum. Chop the Parsley.
Beat the Egg Whites to a Foam and add in the Yolks and mix.
Put butter in Pan on Medium Heat and add onion, tomato, capsium. Stir a bit and then add the Beaten Eggs. Sprinkle salt and pepper with all the sliced ingredients and let the omelet cook a bit and then Fold it and then turn it and when done remove from heat
Serving Size: Makes 1 Serving
Number of Servings: 1
Recipe submitted by SparkPeople user KAYTEE565.
Beat the Egg Whites to a Foam and add in the Yolks and mix.
Put butter in Pan on Medium Heat and add onion, tomato, capsium. Stir a bit and then add the Beaten Eggs. Sprinkle salt and pepper with all the sliced ingredients and let the omelet cook a bit and then Fold it and then turn it and when done remove from heat
Serving Size: Makes 1 Serving
Number of Servings: 1
Recipe submitted by SparkPeople user KAYTEE565.