Spanish Omelet Turnovers

These superquick turnovers are filled with egg substitute, cheese, and tomato. They come together in a little over 15 minutes and make a satisfying breakfast.


4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 255
Caloriesfromfat 11 %
Fat 3.1 g
Satfat 1.2 g
Monofat 0.9 g
Polyfat 0.6 g
Protein 16.4 g
Carbohydrate 39 g
Fiber 0.0 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 684 mg
Calcium 0.0 mg


1 (11-ounce) package refrigerated crusty French loaf dough
1 cup frozen egg substitute, thawed
2 tablespoons 1% low-fat milk
1/8 teaspoon onion powder
1/8 teaspoon salt
Olive oil-flavored vegetable cooking spray
1/2 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese
1/2 teaspoon cracked black pepper
4 (1/8-inch-thick) slices tomato, cut in half


Unroll dough into a 13- x 12-inch rectangle; cut into 4 rectangles. Set aside.

Combine egg substitute and next 3 ingredients; stir well with a wire whisk.

Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and green pepper; saute until tender. Add egg substitute mixture; cook over medium heat until mixture is firm but still moist, stirring occasionally.

Spoon one-fourth of egg substitute mixtureevenly over half of each rectangle; sprinkle evenly with cheese and cracked pepper. Top each with a tomato slice. Fold rectangles in half over mixture; press edges together with a fork. Coat with cooking spray. Place turnovers on a baking sheet coated with cooking spray. Bake at 375° for 15 minutes or until golden. Serve immediately.