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Spanish Omelet Turnovers

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.

Oxmoor House JANUARY 1996

  • Yield: 4 servings.


  • 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.

Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 11%
  • Fat: 3.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 16.4g
  • Carbohydrate: 39g
  • Fiber: 0.0g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 684mg
  • Calcium: 0.0mg

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Spanish Omelet Turnovers Recipe