Confetti Cheese Omelet

Oxmoor House
This low-fat omelet recipe features egg substitute and reduced-fat cheese and gets its color from chopped onion and red, orange and green bell peppers.
2 servings.


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Cooking spray
1/4 cup chopped sweet red pepper
1/4 cup chopped green or sweet orange pepper
1/4 cup sliced green onions
1 cup fat-free egg substitute
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese


Total: 14 Minutes

Coat a 10-inch nonstick skillet with cooking spray; place over medium heat until hot. Add peppers and onions; cook 4 minutes, stirring occasionally.

Pour egg substitute into skillet; sprinkle with salt and pepper. Cook, without stirring, 2 to 3 minutes or until golden brown on bottom. Sprinkle with cheese. Loosen omelet with a spatula; fold in half. Cook 2 additional minutes or until egg mixture is set and cheese begins to melt. Cut omelet in half. Slide halves onto serving plates.

Created date

August 2009

Nutritional Information

Calories 159
Caloriesfromfat 33 %
Fat 5.9 g
Satfat 3.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 20.7 g
Carbohydrate 5.3 g
Fiber 0.7 g
Cholesterol 19 mg
Iron 0.0 mg
Sodium 680 mg
Calcium 0.0 mg