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This veggie-packed omelet is perfect for brunch or a simple supper. For a delicious side, serve a medley of fresh fruit, such as Mandarin Oranges with Kiwifruit and Grapes.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary test

prep:
5 mins
cook:
7 mins
total:
12 mins
Yield:
2 servings (serving size: 1/2 omelet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a medium bowl, stirring with a whisk.

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  • Heat an 8-inch nonstick skillet over medium-high heat; coat pan with cooking spray. Add egg mixture, and cook until edges begin to set. Gently lift edges of egg mixture with a wide spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set; sprinkle with cheese. Spoon tomato over half of omelet; fold in half.

  • Cut omelet in half crosswise, and slide one half onto each of 2 plates. Garnish with cilantro, if desired, and serve immediately.

  • Serve with: Mandarin Oranges with Kiwifruit and Grapes

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

147 calories; fat 7.7g; saturated fat 3.4g; mono fat 3g; poly fat 0.9g; protein 13.9g; carbohydrates 3.8g; fiber 0.5g; cholesterol 190mg; iron 1.4mg; sodium 510mg; calcium 132mg.
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