Denver Omelette vegetarian
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 391.4
- Total Fat: 26.2 g
- Cholesterol: 555.0 mg
- Sodium: 1,187.4 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 3.0 g
- Protein: 27.9 g
View full nutritional breakdown of Denver Omelette vegetarian calories by ingredient
Introduction
I created this omelette recipe to up my protein and veggies. I created this omelette recipe to up my protein and veggies.Number of Servings: 2
Ingredients
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1 Tbsp extra virgin olive oil
2 Tbsp onion, chopped
4 cloves garlic, minced
3 Tbsp diced red bell pepper
1 4 oz can chunky portabella mushrooms
5 cherry tomatoes, chopped
2 oz baked tofu, mexican
4 eggs
1 tsp herb shaker
1/2 Tbsp nutritional yeast
1 tsp black pepper
2 tsp Italian seasoning
1/3 cup shredded cheese
Tips
I'd recommend substituting an herb shaker without salt for less sodium. I think I'm going to double the nutritional yeast next time.
Directions
Saute veggies and tofu in olive oil. Set aside.
Whisk eggs, nutritional yeast, pepper, Italian seasoning together. Pour into 10 inch skillet. Cook until almost done. Sprinkle cheese over eggs and allow to melt.
Add veggie mixture. Press veggies into eggs and cheese and cook a short time longer.
Serve.
Serving Size: half of a 10 inch skillet
Number of Servings: 2
Recipe submitted by SparkPeople user BETHELLENNASH.
Whisk eggs, nutritional yeast, pepper, Italian seasoning together. Pour into 10 inch skillet. Cook until almost done. Sprinkle cheese over eggs and allow to melt.
Add veggie mixture. Press veggies into eggs and cheese and cook a short time longer.
Serve.
Serving Size: half of a 10 inch skillet
Number of Servings: 2
Recipe submitted by SparkPeople user BETHELLENNASH.