Breakfast Veggie Omelette
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 69.3
- Total Fat: 2.2 g
- Cholesterol: 0.6 mg
- Sodium: 130.2 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.4 g
- Protein: 8.7 g
View full nutritional breakdown of Breakfast Veggie Omelette calories by ingredient
Introduction
I eat this Omelette almost everyday. I make a few days worth of the filling and just take out a scoop when I'm making breakfast. It only takes a minute and it starts my day with something substantial. I add an Arnold's Thins Sandwich Bread and Lite Margerine to complete the meal (that's in the photo). The recipe is for ONE serving. I eat this Omelette almost everyday. I make a few days worth of the filling and just take out a scoop when I'm making breakfast. It only takes a minute and it starts my day with something substantial. I add an Arnold's Thins Sandwich Bread and Lite Margerine to complete the meal (that's in the photo). The recipe is for ONE serving.Number of Servings: 1
Ingredients
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Egg substitute, liquid (Egg Beaters), .25 cup
Green Beans (snap), 5 beans (4" long)
Red Ripe Tomatoes, 1 slice, medium (1/4" thick)
Mushrooms, fresh, .25 cup, pieces or slices
I Can't Believe It's Not Butter, Original Buttery Spray, 5 sprays, 1 serving
Directions
Makes 1 Serving
Cut green beans, mushrooms, tomato into small chop. Microwave the veggies for 2 minutes in a Ziploc steamer bag or micrwave container. You can cook them a bit longer if you want them softer. I prefer the veggies to be barely cooked or just cooked slightly. Spray small non-stick frying pan with cooking spray and heat for a minute or so. Pour egg subsitiute into pan. When edges shart to dry, push edges towards center slightly and let uncooked egg move into the empty space. Drain any liquid that accumulates before adding veggies to egg in pan. When egg begins to set, add the veggies. Fold over the egg mixture to cover the veggies. Carefully transfer to a plate.
Note: Often, it is difficult to get the whole thing to hold together. In that case, just scramble the whole thing together. It still tastes very good and just looks like a veggie scramble.
Eating breakfast has made a huge difference in the way I eat during the day. I snack less and I can defintely wait until lunch before I have something light. I never believed all that stuff about breakfast being so important. Now I do.
Number of Servings: 1
Recipe submitted by SparkPeople user NOREENBX.
Cut green beans, mushrooms, tomato into small chop. Microwave the veggies for 2 minutes in a Ziploc steamer bag or micrwave container. You can cook them a bit longer if you want them softer. I prefer the veggies to be barely cooked or just cooked slightly. Spray small non-stick frying pan with cooking spray and heat for a minute or so. Pour egg subsitiute into pan. When edges shart to dry, push edges towards center slightly and let uncooked egg move into the empty space. Drain any liquid that accumulates before adding veggies to egg in pan. When egg begins to set, add the veggies. Fold over the egg mixture to cover the veggies. Carefully transfer to a plate.
Note: Often, it is difficult to get the whole thing to hold together. In that case, just scramble the whole thing together. It still tastes very good and just looks like a veggie scramble.
Eating breakfast has made a huge difference in the way I eat during the day. I snack less and I can defintely wait until lunch before I have something light. I never believed all that stuff about breakfast being so important. Now I do.
Number of Servings: 1
Recipe submitted by SparkPeople user NOREENBX.
Member Ratings For This Recipe
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NASFKAB
